Had some thin sliced beef which I flattened even more with the side of a cleaver. Made a stuffing of fresh bread crumbs, sauteed small diced onion and mushrooms. Rolled meat around stuffing, tied, browned, and simmered in home canned tomato puree for about an hour at 325 degrees F in a toaster over, tightly covered. These were individual servings, not flank steak size.
Served with pasta, using the tomato sauce embellished with more sauteed onion and mushrooms, more coarsely cut than in stuffing.
Meat tender enough but the recipe needs some tweaking I think. Himself thought it was fine.
Served with pasta, using the tomato sauce embellished with more sauteed onion and mushrooms, more coarsely cut than in stuffing.
Meat tender enough but the recipe needs some tweaking I think. Himself thought it was fine.