Tuesday, March 23, 2010


Jennifer E.

1 ½ - 2 lb boneless steak – 1” thick, long and narrow – London Broil works good
½ onion – diced
1/3 C green pepper – diced
¼ C sun dried tomatoes
½ tsp garlic powder
½ tsp oregano
1 jar beef gravy – 12 oz
1/3 C red wine
¼ tsp pepper
2 Tbs flour
3 Tbs water

Cut the steak in half lengthwise, cutting almost but not all the way thru one long side. Open and pound it out to an even thickness. Sprinkle evenly with garlic powder and oregano. Arrange onion, green pepper and sun dried tomatoes over the whole steak.

Starting at one narrow end, roll the steak and secure with toothpicks. Place steak roll in the crock pot. Throw in any loose bits that fell out while you were rolling it up and any pieces of meat that you may have had to trim off. This all helps make the gravy even better.

In a small bowl, combine the gravy, red wine and pepper. Pour this over the steak roll, cover and cook on Low 8-10 hours.

When ready to serve, combine flour and water. Move the steak roll to a dish that you can keep it warm in. Stir the flour paste into the gravy. Cover and cook on High 10-15 min to thicken. Cut steak roll into slices and serve with gravy.

No comments:

Post a Comment