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Stuffed Steak Dinner - Idaho Potato Microwave Hand
Ingredients:
  • 1 box (6 oz.) Idaho hash brown potatoes
  • 1 1/2 cups hot water
  • 4 slices bacon
  • 1 beef flank steak (about 1 1/2 lbs.)
  • salt and pepper to taste
  • 1 jar (12 oz.) brown gravy
  • 2 tbsp. chopped parsley
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dried thyme leaves, divided
  • 1 tbsp. flour
  • 1/4 cup red wine or water
  • 1 bag (16 oz.) frozen vegetable combinations
  • 1 regular size (10x16-inch) oven cooking bag

Directions:
  1. In 2-quart microwave-safe casserole, combine hash brown potatoes and water. Cover loosely with plastic wrap; cook on high 3 to 4 minutes.
  2. On microwave-safe plate, between sheets of paper towels, arrange bacon in a single layer. Cook on high 3 to 4 minutes or until crisp; cool, crumble.
  3. Cut a pocket in flank steak; season inside with salt and pepper.
  4. Drain any remaining liquid from potatoes. Into potatoes, stir bacon, 1/4 cup gravy, parsley, Worcestershire sauce, and 1/2 tsp. thyme. Spoon into flank steak; secure with wooden toothpicks.
  5. Add flour into cooking bag; shake. Place prepared steak in bag. Stir wine into remaining gravy; spoon over steak. Place bag in microwave-safe pie plate. Close bag according to package directions (including cutting the slits).
  6. Cook on high 4 to 5 minutes; cook on medium 16 to 18 minutes. Carefully open bag; add vegetables.
  7. Re-close bag and cook on high 8 to 10 minutes or until vegetables are hot and meat is tender. Makes 6 servings.