STUFFED FLANK STEAK

2-3 lb. flank steak – have butcher put a pocket in it.
5 tbps. butter – l/4 cup plus l tbsps. oil
2 cups l/2″ bread cubes, crusts removed – 8 slices
l lb. ground round beef
2 eggs, lightly beaten
l-l/2 cups chopped onion
l/2 rib celery, chopped
2 bay leaves
l large ripe tomato, finely chopped
l/2 cup beef broth
l/2 cup dry red wine
l tbsps. chopped parsley
salt & pepper
l-l/4 tsp. thyme
3/4 cup finely chopped carrot
Heat 3 tbsps. of butter and l/4 cup of oil in skillet. Add bread
cubes 7 saute until golden on all sides. In a large bowl, combine
ground beef, eggs, 3/4 cup of onion, celery, parsley, l-l/2 tsp. sal
t, l/2 tsp. pepper and l/4 tsp. thyme. Drain and add bread cubes,
mix well. Fill the pocket with stuffing and close openings with
skewers. Season with salt & pepper. In large deep casserole, heat th
e remaining b utter & oil and brown steak on all sides. Add carrot,
remaining onion, bay leaves, remaining thyme and tomato. Cook ove
rmedium heat 5 mins. Add broth and wine & bring to boil. Cover and
simmer l-l/2 hrs. or until very tender. Strain gravy through a
sieve and serve with the meat.
Serves 6 to 8.