Stuffed Flank Steak London Broil

• 1 1/2 - 2 lbs beef flank steak, pounded thin.
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup onion, chopped
• 1/2 cup mushroom, chopped
• 1 (120 g) package chicken stuffing mix
• 3/4 cup water
• salt & pepper
• Sauce
• 1 can cream of chicken soup
• 1 teaspoon of your favorite hot sauce (or more)
• 2 tablespoons sweet red peppers, finely chopped (any color will do)
• pepper (The soup is salty)

1. Melt the butter in a skillet and saute the onions& mushrooms until the onions are translucent and the mushrooms golden.
2. Stir the water into the stuffing mix and add the onions& mushrooms with the butter from the pan.
3. After pounding the flank steak have the narrow edge in towards you and place the stuffing mix on top have it all the way out to the edges.
4. Roll up the flank steak (Jelly Roll style) and secure with toothpick every 1 1/2".
5. Slice the roll into apprx 4 pieces,apprx 1 1/2" thick there may be one or two extra pieces depending on the size of the flank steak and how thin you pounded it.
6. Heat a lightly oiled skillet and brown the cut flank steak rolls on both sides, allow apprx 4 minutes per side.
7. Meanwhile mix the soup, hotsauce and sweet pepper.
8. When you have browned both sides pour the sauce around the steaks, don't drown them, leave the tops showing.
9. Simmer for 10 minutes& serve.

butter, onion, mushroom, chicken stuffing mix, water, salt, sauce, cream of chicken soup, sweet red peppers, pepper

Taken from www.food.com/recipe/stuffed-flank-steak-london-broil-90777 (may not work)