Flank Steak Roulades with Crab, Artichokes, Sour Cream Gravy (1968)

• 1-1/2 lbs flank steak, cut in 6 strip
• 7 to 8 oz crab meat, fresh or canned, drained, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs, soft
• 6 tbspns marinated artichoke hearts, drained, chopped
• 1/4 cup butter, melted
• Salt, Worcestershire sauce to taste
• 1 beef bouillon cube, dissolved in 1 cup boiling water
• 1 tbspn flour
• 1 cup sour cream
• Paprika

Combine crab meat, grated Parmesan cheese, bread crumbs, and chopped artichoke hearts; mix thoroughly.  Pound steak very thin.  Strips should be about 2 inches wide.  Sprinkle with salt, and brush with Worcestershire sauce.  

Spread each steak strip with about 1/3 cup crab filling. Roll strip and secure with string. Brown in butter; add bouillon cube.  Simmer, covered, for about i hour, 30 minutes, or until tender.  Remove roulades to serving plate.  

Blend flour with small amount of pan liquid; stir back into pan.  Cook over moderate heat, stirring until thickened.  Remove from heat and blend in sour cream.  Pour gravy over roulades. Garnish with paprika. 

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Pam Mumford Lochrie, Zau Tau Alpha, of Denver, Colorado.)

More "Lost" Steak Recipes

Steak Flambe Moutarde (1978)

Steak Diane (1965)

Steak Tartare Lausanne (1976)