Recipe - Stuffed Flank Steak Dinner

1 Box (6 ounces) Idaho hash
brown potatoes
1 One half cup Hot water
4 sl Bacon
1 Beef flank steak (about
5 One half Pounds)
Salt and pepper to taste
1 Jar (12 ounces) brown
gravy
2 tablespoon Chopped parsley
1 teaspoon Worcestershire sauce
1 teaspoon Dried thyme leaves,
divided
1 tablespoon Flour
One fourth cup Red wine or water
1 Bag (16 ounces) frozen
vegetable combinations
1 Regular size (10 x 16inch)
oven cooking bag

In 2 quart microwavesafe casserole combine hash brown potatoes and water
Cover loosely with plastic wrap; cook on High 3 to 4 minutes. On microwave
safe plate, between sheets of paper towel, arrange bacon in a single layer.
Cook on High 3 to 4 minutes or until crisp: cool. crumble. Cut a pocket in
flank steak; season inside with salt and pepper Drain any remaining liquid
from potatoes Into potatoes, stir bacon, One fourth cup gravy, parsley,
Worcestershire sauce and One half teaspoon thyme Spoon into flank steak pocke t;
secure with wooden toothpicks. Add flour into cooking bag; shake. Place
prepared steak in bag. Stir wine into remaining gravy; spoon over steak.
Place bag in

microwavesafe pie plate. Close bag according to package directions
(including cutting the slits). Cook on High 4 to 5 minutes; cook on Medium
16 to 18 minutes. Carefully open bag; add vegetables. Reclose bag and cook
on High 8 to 10 minutes or until vegetables are hot and meat is tender.

Makes 6 servings From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini