Rolled Flank of Beef
This classic Rolled Flank of Beef recipe from 1900 offers a comforting and savory meal, perfect for a special occasion. The tender beef is rolled with a flavorful bread dressing, creating a rich and satisfying dish. The slow baking process ensures a succulent texture, making it a delightful centerpiece for any dinner.
Ingredients
- 1 lb Round steak
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 2 one-inch cubes Butter or vegetable shortening (Originally suet. Substituted with butter or vegetable shortening.)
- 1 cup Soft bread crumbs
- 1 tablespoon Melted butter
- 1 teaspoon Chopped fresh parsley
- 1/2 teaspoon Chopped onion
- 1/8 teaspoon Celery salt
- 1/2 teaspoon Salt
- 1/8 teaspoon Black pepper
- 2 tablespoons Water
- 1 cup Water (Quantity estimated (not specified in original recipe))
Instructions
- 1Wipe the round steak clean. Trim any excess fat or edges. Pound the steak on both sides with the edge of a plate to tenderize the meat and break up the tendons. This will help the meat roll and cook evenly.
- 2In a medium bowl, combine the soft bread crumbs, melted butter, chopped parsley, chopped onion, celery salt, salt, pepper, and water. Mix all the ingredients lightly with a fork until well combined. Be careful not to make the dressing too soggy or heavy.
- 3Place the bread dressing evenly on top of the prepared steak. Roll the steak tightly, and tie it securely with kitchen twine. In a small dripping pan, roll the tied beef in the flour and salt. Place the rolled beef in the pan. Put the butter or vegetable shortening cubes on top of the meat. Add enough water to the bottom of the pan to cover the bottom. Bake in a moderate oven at 350°F (175°C) for 50 minutes, or until the beef is cooked through. Baste the meat frequently with the pan juices during baking.