Post by Mamie on Nov 21, 2002 15:11:12 GMT -6
1 flank steak, well scored
salt and pepper
2 tablespoons chopped parsley
1 minced garlic clove
1/3 cup grated Parmesan cheese
2 tablespoons shortening
2 cans cream of tomato soup-diluted with equal amounts of water
1 teaspoon cider or salad vinegar
1 teaspoon oregano
Sprinkle one side of the flank steak with salt, pepper, parsley, garlic and cheese.
Roll steak up tightly, jelly roll shape, and secure it with string.
Brown it on all sides in the shortening, in large skillet or dutch oven.
Combine the soup, water, vinegar, and oregano; pour over the flank steak.
Simmer, covered, 3 1/2 -4 hours, or until tender.
Serve with noodles, or spaghetti.
Serves 4-6.
salt and pepper
2 tablespoons chopped parsley
1 minced garlic clove
1/3 cup grated Parmesan cheese
2 tablespoons shortening
2 cans cream of tomato soup-diluted with equal amounts of water
1 teaspoon cider or salad vinegar
1 teaspoon oregano
Sprinkle one side of the flank steak with salt, pepper, parsley, garlic and cheese.
Roll steak up tightly, jelly roll shape, and secure it with string.
Brown it on all sides in the shortening, in large skillet or dutch oven.
Combine the soup, water, vinegar, and oregano; pour over the flank steak.
Simmer, covered, 3 1/2 -4 hours, or until tender.
Serve with noodles, or spaghetti.
Serves 4-6.