Stuffed Flank Steak
1/2 cup chopped onion
2 tablespoons butter
2 hard cooked eggs, chopped
2 cups herb-seasoned stuffing crumbs
1 cup sour cream, divided
1 egg, beaten 1 pound beef flank steak
meat tenderizer 2 tablespoons vegetable oil Cook onion in butter until tender.
Stir in hard cooked chopped egg, stuffing crumbs, 1/4 cup of sour cream, beaten
egg, and 1/2 cup hot water.
Cover meat with plastic wrap or wax
paper and pound with meat mallet to make a thin rectangle. Sprinkle with meat
tenderizer. Spread stuffing mixture over beef; roll up from long side. Skewer to
secure the roll; brown in a large skillet in hot oil. Add 1/2 cup water. Cover
and simmer for 1 1/2 hours. Remove meat; measure drippings and add water, if
necessary, to make 1/2 cup. Stir in remaining 3/4 cup sour cream. Heat through,
but do not boil. Serve sliced stuffed flank steak with sour cream sauce. "