| Stuffed Flank Steak 2
2 pounds of tenderloin tips, cut in thin bias strips
2 tablespoons of butter
1 tablespoon of enriched flour
1 cup of beef bouillon or beef stock
1 bay leaf
3 whole cloves
2 tablespoons of salad oil
salt and pepper
1 medium green pepper, cut in thin strips
1/2 pound of fresh mushrooms, sliced
2 tablespoons of butter
1/4 cup of lemon juice
one 4 ounce container of pimientos, cut in thin strips |
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Melt 2 tablespoons of butter; blend in flour; gradually stir in beef bouillon. Add bay leaf and cloves; heat, stirring constantly, to boiling. Simmer 2 minutes; remove spices. Brown meat in hot oil; season with salt and pepper/ Add green pepper and cook till tender.
Cook mushrooms just till tender in 2 tablespoons butter; add bouillon mixture, lemon juice, tenderloin tips. Hat to boiling; season. Trim with pimiento. Makes 4 to 6 servings. |
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