Braised Stuffed Flank Steak

• 2 lbs flank steaks
• 2 cups soft bread cubes
• 1/4 cup onion, chopped
• 1/2 cup chopped celery
• 1 tablespoon dry parsley flakes
• 1/2 teaspoon ground sage (or tyme)
• 1/2 teaspoon salt
• 1 dash pepper
• 2 tablespoons red wine
• 2 tablespoons oil
• 1 cup water
• 1 beef bouillon cube (or 1 tsp. instant)

1. Score flank steak on each side at 1 inch intervals.
2. In large bowl combine bread cubes, onion, celery, parsley, sage, salt & pepper, wine and mix well.
3. Place stuffing down center of meat and roll up, working from the long side, and tie with cooking twine.
4. In a dutch oven or large pan, brown the meat in the hot oil.
5. Add 2 cups water and boullion.
6. Cover and simmer for 2 to 2 1/2 hrs until tender.
7. Slice across grain and serve with juices.

flank steaks, bread cubes, onion, celery, parsley flakes, ground sage, salt, pepper, red wine, oil, water

Taken from www.food.com/recipe/braised-stuffed-flank-steak-248937 (may not work)