Flank Steak
- 1 flank steak
- 2 dozen rolls
- 1/2 pound veal
- 1/2 pound pork
- 1/4 pound smoked ham
- 2 onions, chopped
- Few Stalks celery, minced
- Little garlic, minced
- 2 tablespoons chopped parsley
- Salt, pepper, nutmeg
- A little thyme
- 3 eggs
Have the flank steak cut open with a pocket on one side, without cutting through to outer surface. Soak the rolls in cold water, then squeeze out the water. Put the meats through a food grinder. Cook the meats, onions, celery, garlic and parsley until rich golden brown, then mix with the bread; season with salt, pepper, nutmeg and thyme; add the 3 eggs and mix through and through. Put the dressing inside the flank steak, fastening opening with skewers, cook in slow oven with some beef stock for about 2 hours, or until done. Serve with brown gravy.
Submitted by May 25, 2009
18 min
120 min
138 min