Flank Steak

1. 1

   1. In 8 quart Dutch oven, over medium heat, melt butter. Saute onion, mushrooms and garlic 3 minutes. Remove from heat; add bread cubes, egg, nuts, parsley, basil, oregano and 1/2 teaspoon salt; mix well. Evenly spread stuffing over steak, leaving 1 inch border. Roll steak from long side, jelly roll fashion; secure with string.

2. 2

   2. Wipe pan clean. In same pan, heat 2 tablespoons salad oil. Brown stuffed steak on all sides. Add soup, brandy and 1/2 cup water. Bring to boiling; reduce heat; simmer, covered, stirring occasionally, 1 hour, or until meat is fork tender.

3. 3

   3. Add frozen vegetables to pan; simmer 10 minutes longer or until vegetables are heated through. Remove and discard strings from meat. Slice meat; serve with vegetable sauce. Makes 6 servings.

No additional tips available.