Flatten steak to 1/2 inch thickness; set aside. In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well.Spread over the steak to within 1 inch of edge. Roll up jelly roll style, starting with a long side; tie with kitchen string. Place in a 5 qt. slow cooker; add broth. Cover and cook on low for 8-10 hrs.
Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. Combine cornstarch and water until smooth; Stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak, serve with gravy.
Originally Submitted
9/30/2010
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