Recipe - Stuffed Flank Steak Swiss Style

2 pound Flank steak
Salt & pepper
One fourth cup Minced onion
2 Apples (peeled, cored &
Sliced)
8 Pitted prunes
2 tablespoon Corn oil
1 cup Water
1 tablespoon Instant beef bouillon
1 One half cup Apple juice
2 tablespoon Cornstarch
2 tablespoon Instant coffee
1 tablespoon Brown sugar
One fourth teaspoon Onion powder

Trim excess fat from meat; score both sides & sprinkle with salt &
pepper. lb. with meat mallet. Sprinkle one side with onion; arrange
apples & prunes in center across short side of meat. Fold into thirds
& tie. Heat oil in Dutch oven over med heat; add meat & brown on all
sides. Reduce heat; add water & bouillon. Cover & simmer 1 hour or
until meat is fork tender. Remove meat & keep warm. Gradually stir
apple juice into cornstarch & coffee until smooth; stir in pan
juices. Stir in 1 tsp. salt, brown sugar & onion powder; cook over
med heat, stirring constantly, until mixture thickens & comes to a
boil. Serve gravy over meat.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip