Bavarian Flank Steak

• 1 12 lbs flank steaks
• 1 potato, shredded
• 1 tablespoon onion, chopped
• 1 tablespoon green bell pepper, seeded and chopped
• 1 teaspoon pimiento, chopped
• 1 teaspoon parsley, chopped
• kitchen string
• 3 tablespoons canola oil
• 1 can onion soup
• 1 12 tablespoons cornstarch
• 12 cup water

1. Cut 1/4 inch deep slits in a crosshatch pattern across both sides of flank steak.
2. Combine next 5 ingredients and salt to taste in bowl.
3. Spread mixture on meat.
4. Roll up and tie securely with string.
5. Heat oil in heavy non-stick skillet over medium high heat.
6. Saute steak 2 minutes per side until browned.
7. Discard drippings.
8. Stir in soup, reduce heat to very low, cover cover and simmer 1 and 1/2 hours, Transfer to platter.
9. Pour pan juices into glass measuring cup.
10. If necessary, add enough water to equal 1 cup.
11. Combine cornstarch and 1/2 water in a jar with a tight fitting lid, Shake vigorously and stir into pot along with measured liquid.
12. Sir over medium heat until thickened.
13. Cut rolled meat crosswise into 1 inch slices.
14. serve with sauce poured meat.

flank steaks, potato, onion, green bell pepper, pimiento, parsley, kitchen string, canola oil, onion soup, cornstarch, water

Taken from www.food.com/recipe/bavarian-flank-steak-59237 (may not work)