Time for another Dutch Oven recipe! Just like the last couple of recipes, while there is an actual recipe, it’s more of a process.
Stuffed Flank Steak
Take a two-pound piece of flank steak and tenderize it briefly, then sear it. Remove from pan and score it diagonally. Top with some corn bread stuffing (also mixed with cooked celery and onion) and roll it up.
Brown and then top with a can of golden mushroom soup mixed with a cup of milk. Place in Dutch oven and place in oven; bake at 250 degrees for 1 1/2 to 2 hours.
Serve with potatoes, vegetables and rolls. As I’m sure you’ve noticed, the recipes in this book are not very heart healthy, but they sure do taste delicious!