Recipe

Flank Steak Bavarian Recipe

	Janend / All my dishes 2 years, 2 months ago This delicious dish came from the Wilshire Press when I lived in LA in the 70s. I still have the original clipping. I love flank steak because there is not a lot of fat, and easy to remove if there is. Prep:30m Cook:120m Servings:4	Janend
	beef bavarian easy

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Ingredients

1 flank steak

1 cup shredded raw potato

1 tablespoon chopped onion

1 tablespoon chopped green pepper

1 teaspoon chopped pimiento

1 teaspoon parsley

1/2 teaspoon salt

3 tablespoons shortening

1/2 can onion soup

Flour

Directions

Score flank steak on each side.

Combine potato, onion, green pepper, pimiento, parsley, and salt.

Spread on steak and roll up from narrow end.

Tie securely or fasten with wooden picks.

Brown in shortening.

Pour off drippings, add soup, cover, and simmer until tender for 1-1/2 to 2 hours.

Remove steak to heated platter.

Remove string or picks before serving.

Add enough water to cooking liquid to make 1-1/2 cups.

Thicken with flour for gravy.

Slice to serve.

Makes 4 servings.

Note: This is the recipe exactly as printed, however, I use olive oil instead of shortening. I also usually put the entire can of onion soup in. It's a forgiving recipe.

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