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1
Note: I like to use round steak, like my mother used in this recipe, but sometimes I cannot find it, so I substitute it with flank steak.
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2
Pound steak until about 1/4 inch thick.
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3
Score surface of steak and brush with French dressing.
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4
Lay it out on your work surface and set aside.
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5
In large skillet (with lid), heat about 1/4 cup of drippings or oil over medium heat.
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6
Add onions and cook 5 minutes until soft.
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7
Increase to medium high and add bread cubes and parsley.
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8
Cook until browned, about 10-12 minutes.
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9
Spread mixture evenly over steak, pressing it into the meat.
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10
Tightly roll the steak while keeping as much of the bread mixture intact as you roll.
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11
Tie with string.
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12
Heat remaining drippings over medium high heat and add steak roll to pan.
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13
Brown on all sides about 10 minutes.
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14
In separate bowl, combine tomato sauce, water, salt, pepper and thyme.
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15
Pour over steak.
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16
Bring to boil.
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17
Cover, reduce heat and simmer for about 1 1/2 hours.
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18
Carefully take steak from pan, keeping stuffing intact.
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19
Remove all strings.
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20
Slice into 2 inch slices.
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21
Serve over rice spooning sauce over steak.
