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Stuffed Flank Steak


1/3 c. chopped onion
2 tbsp. butter
4 c. dried bread cubes
1/2 tsp. poultry seasoning
1/2 tsp. salt
Dash of pepper
1/4 to 1/2 c. water
2 1/2 lbs. beef flank steaks, scored
1 (16 oz.) can tomatoes
1/4 c. chopped onions
1/4 c. catsup
1/2 tsp. salt
1/4 c. green peppers, diced
1 (3 oz.) can sliced mushrooms, drained
1 tbsp. flour
2 tbsp. water


In skillet cook 1/3 cup onions in butter until tender. Add bread cubes, poultry seasoning, salt and pepper. Toss until bread is lightly toasted. Sprinkle with water to moisten. Spread stuffing on steaks and roll up lengthwise, fasten with wooden picks. Roll in flour, brown on all sides in small amount of hot shortening.

Season with salt and pepper. Add tomatoes, onion, catsup and salt. Cover, simmer 1/2 to 2 hours or until tender. Add peppers and mushrooms last 15 minutes. Mix flour and cold water until smooth. Stir into sauce. Cook until thick and bubbly. Serves 6 to 8.

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