BRAISED STUFFED FLANK STEAK
Source: The More Beef for your Money Cookbook by Mary Dunham
Servings: 4

1 1/2 lb beef flank steak
STUFFING:
2 tbsp oil
1/3 cup onion; chopped
4 cups dry bread cubes
1/4 tsp poultry seasoning
1/4 tsp salt
dash pepper
OTHER INGREDIENTS:
2 tbsp cooking fat
salt and pepper
1/2 cup onion; chopped
15 oz tomato sauce
1/2 cup green pepper; chopped
1/2 cup celery; thinly sliced
4 oz mushrooms; sliced with liquid

Pound flank steak evenly to about 9x12-inches, and 1/4 inches thick.

STUFFING:
In a skillet, cook onion in oil until soft but not browned.

Add bread cubes and seasonings. Cook until bread is slightly toasted, stirring often.

Spread stuffing over one end of meat and roll meat up lengthwise. Fasten with metal skewers or tie with string. Close ends with skewers or tie one piece of string around the length of the roll.

In a Dutch oven, or a large pan with a tight-fitting lid, brown meat on all sides in 2 tablespoons fat. Season with salt and pepper. Remove meat from pan and pour off fat drippings. Add onion and cook until soft but not browned; stir often.

Add tomato sauce and return meat to pan. Cover tightly and simmer for 1 1/2 hours or until meat is done. A fork will pierce it easily when it's done.

Add green pepper, celery, and mushrooms and liquid 15 minutes before meat is done.

Remove meat roll to a serving platter. Remove skewers or string, and slice meat with a sharp knife. Taste sauce and correct seasoning, if necessary, with salt and pepper. Serve sliced meat with sauce.