1-1/2 to 2 lbs. beef flank steak
Salt & pepper
2 tbsp. butter or margarine
2 tbsp. finely chopped onion
1/4 c. finely chopped celery
2 c. soft bread crumbs (I use a good
1/2 pkg. Pepperidge Farm seasoned
stuffing)
Water if necessary
1/4 tsp. ground sage
1 can (10 3/4 oz.) condensed tomato
soup
Parsley
Pound flank steak well, season with salt and pepper and set aside. Combine
butter, onion and celery in medium glass dish. Microwave on roast 3
minutes or until vegetables are partly cooked. Stir in bread crumbs and
sage. Moisten with water if necessary. Spread stuffing lengthwise on steak
and roll up, tie with strings in 3 to 4 places (I use large toothpicks).
Place in 1-1/2 quart (10 x 6 inch) glass baking dish. Cover with plastic
wrap. Microwave on simmer 20 minutes. Pour soup over meat and
sprinkle with parsley, recover and continue on simmer for 4 to 5 minutes
or until fork tender. Let stand covered for 5 minutes before serving.