Stuffed Flank Steak

• 2 lbs flank steaks
• 1 (4 ounce) can mushroom stems and pieces
• 1/2 cup onion, chopped
• 1/4 cup fresh parsley, chopped
• 4 slices bacon, finely chopped
• 2 tablespoons vegetable oil
• 2 (8 ounce) cans tomato sauce
• 1 beef bouillon cube
• 1 teaspoon sugar
• 1 teaspoon prepared mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper

1. Trim any fat from the steak; on one side of the steak, score it in a diamond pattern 1/8 inch deep.
2. Drain mushrooms, reserving the liquid. Combine the mushrooms, onion, parsley, and bacon in a large skillet. Cook over medium heat until the onion is tender, stirring occasionally.
3. Spread the vegetable mixture evenly over unscored side of the steak to within 1 inch of the outside edges. Roll up jellyroll fashion, starting with the short side. Tie with heavy string at 2 inch intervals.
4. Brown the steak roll in vegetable oil in a large Dutch oven. Reduce the heat to low; stir in the reserved mushroom liquid, tomato sauce, and remaining ingredients. Bring the mixture to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until the meat is tender.

flank steaks, mushroom stems, onion, fresh parsley, bacon, vegetable oil, tomato sauce, sugar, mustard, worcestershire sauce, pepper

Taken from www.food.com/recipe/stuffed-flank-steak-447639 (may not work)