1 flank steak (about 1 1/2 lb.)
1 onion, diced
1/2 c. diced celery
2 tbsp. butter or cooking fat
1 1/2 c. soft bread crumbs
1 tsp. salt
1/8 tsp. pepper
1 tsp. sage

Note: Round steak 1/2-3/4 inch thick may be used.

1. Wipe meat with clean damp cloth. Score with a knife. (Cut narrow gashes part way through the meat across the grain.)