Once we got home I dug out this cookbook. It was first published in 1963. When my mother bought it the year was 1972 and I was a young thing of 13 years old. At some point she gave me this book but I cannot remember when.
Anyway this is a wonderful recipe and after having made it wondered why I had not made this dish in at least 8 years.
Rolled, Stuffed Flank Steak
1 1/2 lb. flank steak, U.S. Prime or Choice
3 tblsps butter
1/2 cup chopped celery
2 tblsp chopped onion
2 1/2 cups white bread cubes (I used a multi-grain bread)
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp poultry seasoning
1/4 tsp dried marjoram leaves
1/8 tsp pepper
1 can (3 oz) sliced mushrooms, undrained
1 1/2 tblsp flour
Wipe steak with damp paper towels. With sharp knife, trim excess fat. Score surface in a diamond pattern, 1/8 inch deep on both sides.
Melt 2 tblsp butter in Dutch oven or stove-top casserole. Add celery and onion; saute until tender - about 5 minutes. Remove from heat.
Add bread cubes, parsley, salt, poultry seasoning, marjoram and pepper; tossing lightly with fork until well mixed.
Place stuffing lengthwise down center of steak. Starting at narrow end, roll up steak and secure with skewers (I used toothpicks)
Preheat oven to 350.
Melt remaining butter in Dutch oven. Brown steak in butter on all sides-8-10 minutes in all.
Spoon mushrooms and their liquid over steak; bake covered 1 1/2 hours or until steak is tender. Remove steak to heated platter and keep warm.
Pour mushrooms and liquid from Dutch oven into bowl; skim off fat from surface. Measure 1 cup liquid and return to Dutch oven.
Combine flour and 2 tblsps water, stirring to make a smooth paste. Then stir into liquid to combine well. Bring to a boil, reduce heat and simmer for 2 minutes.
Slice steak crosswise and pour gravy over it.
Enjoy.
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