Stuffed Flank Steak And Gravy

• 2 lb. beef flank steak
• 1 c. onion, finely chopped
• 3/4 c. water
• 1/2 c. celery, finely chopped
• 1/3 c. butter
• 2 1/2 c. herb seasoned stuffing mix
• 2 Tbsp. olive oil
• 2 c. beef broth
• 2 small bay leaves
• 1/2 tsp. dried marjoram
• 2 Tbsp. flour mixed with 1/4 c. water

1. Unfold steak and pound between sheets of waxed paper until uniformly 1/2-inch thick.
2. Put onion, water, celery and butter in Dutch oven and simmer over medium heat for 5 minutes.
3. Add stuffing mix and stir until moistened.
4. Spoon stuffing down middle of steak. Bring up long sides to cover stuffing and either skewer it or tie it.
5. Tuck in short ends.
6. In a clean pot, add olive oil and heat. Cook steak 10 minutes, turning with tongs to brown all sides.
7. Add broth, bay leaves and marjoram and bring to a boil.
8. Reduce heat and cover; simmer.
9. Turn steak every 30 minutes until fork-tender. Take steak out and keep warm.
10. Discard bay leaves.
11. Boil liquid and stir in flour mix.
12. Whisk until smooth and let thicken.
13. Serve gravy with meat or pour over meat on platter.
14. Delicious and very popular with guests.
15. May also be cooked in the oven in a covered roasting pan.

beef flank, onion, water, celery, butter, herb seasoned stuffing mix, olive oil, beef broth, bay leaves, marjoram, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072649 (may not work)