It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CROCKPOT STUFFED FLANK STEAK!
I love flank steak but it can be time-consuming to cook by conventional methods. Throwing it into the crockpot is a wonderful idea. This recipe is really tender when you serve it, the gravy is savory, and it goes well with baby potatoes or rice.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 328 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
CROCKPOT STUFFED FLANK STEAK
1 2-lb flank steak
1-2 T. minced garlic (or to taste)
1 tsp. salt
1 (4 oz.) can chopped mushrooms, drained
¼ tsp. pepper
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup cooked rice
¼ cup minced onion
1 (10 ½ oz.) can cream of mushroom or chicken soup
Butterfly cut flank steak to make twice as long. Lay out flat. Brush minced garlic against the inside of the steak. Combine mushrooms, spinach, onion, salt, pepper and rice. Spread on flank steak. Roll up tightly and tie with string. Pour mushroom soup over steak in crock pot. Cook on high 4-5 hours. If convenient, turn roll several times during cooking.
Note: Sometimes, I change up the soups and veggies. Instead of canned mushrooms, you can use fresh mushrooms. You can change the soup to cream of asparagus soup and use chopped asparagus spears. Add canned asparagus hearts. Etc.