Stuffed Flank Steaks
|Dry bread cubes||4 Cup (64 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
|Flank steaks||1 3⁄4 Pound, scored (2 Steaks)|
|Enriched flour||1 Cup (16 tbs)|
|Canned tomatoes||1 Pound (1 Can, 2 Cups)|
|Water||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned broiled sliced mushrooms||6 Ounce (1 Can, 1 1/3 Cups)|
|Fat||4 Tablespoon, divided|
Cook 1/3 cup chopped onion in a little hot fat till golden; add bread cubes and seasonings; toss in skillet till bread is lightly toasted.
Spread stuffing over steaks and roll as for jelly roll; fasten rolls with toothpicks and lace with string.
Roll in flour and brown on all sides in a little hot fat; sprinkle with salt and pepper.
Add tomatoes, water, 1/4 cup onion, and catsup.
Cover; simmer 1 3/4 to 2 hours, or until tender; add green pepper, mushrooms and liquid last 15 minutes.