Stuffed Flank Steak With Tomato Sauce

• 1 beef flank steak (about 1-1/2 pounds)
• 1/2 cup chopped onion, divided
• 2 tablespoons vegetable oil, divided
• 2 cups cubed seasoned stuffing
• 3/4 cup water, divided
• 1/2 teaspoon poultry seasoning
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (28 ounces) diced tomatoes, undrained
• 2 tablespoons ketchup
• 1/4 cup chopped green pepper
• 1 jar (4-1/2 ounces) sliced mushrooms, drained

1. Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string.
2. Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
3. Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness.

onion, vegetable oil, stuffing, water, poultry seasoning, allpurpose, salt, pepper, tomatoes, ketchup, green pepper, mushrooms

Taken from www.tasteofhome.com/recipes/stuffed-flank-steak-with-tomato-sauce/ (may not work)