Stuffed Flank Steak

• 1/3 c. chopped onion
• 4 c. dry bread cubes
• 1/2 tsp. salt
• 1/2 tsp. poultry seasoning
• dash of pepper
• 2 flank steaks (about 1 3/4 lb. total), scored
• all-purpose flour
• 1 lb. can (2 c.) tomatoes
• 1 c. water
• 1/4 c. chopped onion
• 1/4 c. catsup
• 1/2 c. chopped green pepper
• 1 (6 oz.) can (1 1/3 c.) broiled sliced mushrooms

1. Cook 1/3 cup chopped onion in a little hot fat until golden. Add bread cubes and seasonings; toss in skillet until bread is lightly toasted.
2. Spread stuffing over steaks and roll as for jelly roll; fasten rolls with toothpicks and lace with string.
3. Roll in flour and brown on all sides in a little hot fat.
4. Season with salt and pepper.
5. Add tomatoes, water, 1/4 cup onion and catsup.
6. Cover; simmer 1 3/4 to 2 hours or until tender.
7. Add green pepper, mushrooms and liquid last 15 minutes.
8. Makes 6 servings.

onion, bread cubes, salt, poultry seasoning, pepper, flank, flour, tomatoes, water, onion, catsup, green pepper, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416928 (may not work)