STUFFED BEEF STEAK

2 lbs round steak, 1/2-inch thick
FOR THE MARINADE:
1/4 cup red wine vinegar
1 clove garlic, minced
1/4 tsp leaf thyme
1/4 tsp pepper
1 small bay leaf
FOR THE FILLING:
1 tsp salt
1 cup soft bread crumbs
2 cups fresh spinach leaves
1/2 cups thinly sliced onion
4 whole slender carrots, about 8-inches long
1/4 cup chopped parsley
FOR COOKING THE BEEF:
2 tbsp shortening
1 can (10 1/2 oz) condensed beef broth, undiluted
FOR THE GRAVY:
1/4 cup water
2 tbsp flour

TO MARINATE THE BEEF:
Over meat in large shallow baking dish, pour combined next 5 ingredients; cover and refrigerate 1 hour.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Drain meat; save marinade. Sprinkle meat with salt. Arrange a layer of bread crumbs, spinach, onion and carrots on meat; sprinkle with parsley. Roll up; tie securely in several places. Brown well in shortening in frying pan.

Place in shallow baking dish. Pour on pan drippings, reserved marinade and broth. Cover dish with aluminum foil.

Bake at 350 degrees F until tender, 2 to 2 1/2 hours. Remove meat; keep warm.

TO MAKE THE GRAVY:
Spoon off excess fat from drippings; add water to make 1 1/2 cups liquid. Stir in mixed 1/4 cup water and flour. Cook, stirring constantly, until thickened.

Makes 6 servings
Source: Workbasket Magazine, 1972