Braised Beef Short Ribs With Vegetables

INGREDIENTS:

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

In 2 quart microwave-safe 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, 1/4 cup gravy, parsley, Worcestershire sauce and 1/2 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

microwave-safe 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