Rolled Stuffed Flank Steak

• 1 flank steak
• 1/2 c. finely chopped onions
• 1 1/2 c. soft breadcrumbs
• 1/2 c. chopped celery
• 1/4 c. chopped pimento stuffed green olives
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. lard or drippings
• 1 c. beef bouillon or water

1. Score flank steak (make light cuts 1/4 to 1/2-inch across the surface of the meat).
2. Pound steak with edge of a heavy saucer or a meat pounder to flatten.
3. Mix onion, breadcrumbs, celery, olives, salt and pepper.
4. Spread evenly on one side of the steak, leaving an inch margin free of stuffing.
5. Roll steak, beginning at narrow end and tie with string or fasten with skewers.
6. Brown meat roll in hot fat.
7. Add bouillon or water, cover and cook over low heat 1 1/2 to 2 hours or until tender.
8. (Meat may be cooked, covered, in a 325u0b0 oven for the same length of time.)

flank steak, onions, breadcrumbs, celery, pimento stuffed green olives, salt, pepper, lard, beef bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668873 (may not work)