Flank Steak With Herb Stuffing

• 1 medium onion chopped
• 1 4 oz can mushroom stems, drained
• 2 tablespoons butter
• 1/4 cup parsley
• 1 egg slightly beaten
• 1-2 lb flank steak
• 1 1/2 cups bread crumbs
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• dash of pepper
• 2 tbsp shortening
• 1 10 1/2 can beef bouillon

1. Saute onions and mushrooms in butter in medium heat until golden.
2. In bowl combine parsley, crumbs, poultry seasoning, salt and pepper and egg then mix in onions and mushrooms.
3. With sharp knife score surface of meat on both sides in diamond pattern. Place mushroom mixture lengthwise down center of steak, then bring both ends together on top; fasten with string at 1 in. intervals or use skewers.
4. Add 2 tbsp shortening to skillet, brown steak well on all sides on medium heat.
5. Place in roasting pan and add bouillon; cover and bake at 350 for 1/2 hours or until meat is fork tender. Remove meat to heated platter.
6. Remove string or skewers then cut into pieces.
7. Thicken pan juices, if desired.
8. Serve with meat.

onion, mushroom stems, butter, parsley, egg, flank steak, bread crumbs, poultry seasoning, salt, pepper, shortening, beef bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68925 (may not work)