Stuffed Steak Burgunday

• 2 lbs flank steaks, tenderized
• 4 cups breadcrumbs, plain
• 12 cup butter, melted
• 12 cup bacon fat, melted
• 1 small onion, minced
• 1 teaspoon poultry seasoning
• salt
• pepper
• 14 cup water
• 14 cup flour
• 4 tablespoons butter
• 14 cup water
• 10 ounces cream of mushroom soup
• 12 cup water
• 1 cup Burgundy wine

1. Place steak on cutting board.
2. combine the bread crumbs, bacon fat, onion, poultry seasoning, salt and pepper and 1/4 cup water to make dressing.
3. mix well.
4. Spread dressing on top of the steak and roll.
5. tie closed with kitchen string.
6. lightly roll steak in flour.
7. In large skillet, melt butter and brown meat on all sides.
8. add 1/4 cup water, cover and reduce heat.
9. Add more water as necessary to keep from burning steaks.
10. When steaks are tender add the soup, water and wine.
11. Cook about 15 minutes until the soup is well blended.

flank steaks, breadcrumbs, butter, bacon, onion, poultry seasoning, salt, pepper, water, flour, butter, water, cream of mushroom soup, water, burgundy wine

Taken from www.food.com/recipe/stuffed-steak-burgunday-455494 (may not work)