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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- 1 12 lbs flank steaks
- 12 cup grated carrot
- 12 cup grated potato
- 1 tablespoon grated onion
- 12 teaspoon salt
- 14 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 12 cups beef gravy, homemade, jarred or canned
- 1 12 cups water
Method
- Cut a pocket in the thick end of the flank steak.
- Mix carrot, potato, onion, salt and pepper in a bowl.
- Stuff into pocket in steak.
- Starting at thick end, roll steak jelly-roll fashion; tie with butcher's twine.
- Heat oil in a large skillet.
- When shimmering, add steak and brown on all sides.
- Add gravy and water, and heat to boiling.
- Reduce to a simmer, cover, and cook 1 1/2-2 hours until tender.
- (If gravy begins to get too thick, add more water.
- ).
- Rest meat on a platter 10 minutes, then carve into slices and serve with gravy.
