STUFFED FLANK STEAK

2 lb beef flank steak

1 medium onion, chopped

1 garlic clove, minced

1 tbsp butter

1 1/2 cups soft breadcrumbs (3 slices)

1/2 cup chopped fresh mushrooms 

1/4 cup minced fresh parsley

1/4 cup egg substitute (or 1 egg)

3/4 tsp poultry seasoning

1/2 tsp salt

1/8 tsp pepper

1/2 cup beef broth

2 tsp cornstarch

4 tsp water

Flatten steak to 1/2-inch thickness, set aside. 

In a nonstick skillet, sauté onion and garlic in butter until tender. Add breadcrumbs, mushrooms, parsley, egg, salt, pepper and poultry seasoning, mixing well.  Spread over steak to within 1-inch of edge. Roll up jellyroll-style starting with the long side. Tie with kitchen string and place in a 5-quart slow cooker. Add the broth and cover. Cook on low setting 8-10 hours. Remove meat to a serving platter and keep warm. Skim fat from cooking juices and pour juices into a small saucepan. Combine the cornstarch and water until smooth; stir into the juices and bring to a boil. Cook, stirring, a minute or two until thickened.

Remove the string from the steak before slicing. Serve with the juices.

file photo for reference only

not this exact recipe