1/2 stick butter
1 med. onion, chopped
1 (4 oz.) can mushroom stems pieces (drained)
1/4 c. chopped parsley (2 tbsp. flakes)
1 1/2 c. fresh bread crumbs
1 tsp. poultry seasoning
1/2 tsp. salt
1 egg, slightly beaten
1 (2 lb.) beef flank steak
1 (10 1/2 oz.) can College Inn beef broth
SautÃ© onions and mushrooms in butter. In bowl combine parsley, bread crumbs, poultry seasoning, salt, pepper, egg, sautÃ©ed mushrooms and onions. Pound flank (and score) steak, and brown on both sides. Place bread crumb mixture lengthwise down center of steak. Roll like a jelly roll and fasten with string at 1 inch intervals.
In large skillet or Dutch oven. Simmer steak in the beef broth, 1 1/2 hours or until tender, remove string and cut into 1 inch slices. Thicken drippings.