1 (2 lb.) flank steak
2 tbsp. butter
1/2 lg. onion, chopped
1 clove garlic, minced (optional)
1/2 c. chopped mushrooms
1/4 c. pistachio nuts, coarsely chopped (optional)
1/4 c. chopped parsley
1 1/2 c. soft bread cubes
3/4 tsp. poultry seasoning or a mixture of oregano and basil
1/2 tsp. salt
Freshly ground black pepper to taste
1 egg, slightly beaten
1/2 c. water, dry table wine, or bouillon

Preheat oven to 350 degrees. Pound the steak or score it lightly on both sides. In a skillet, heat the butter. Add the onion and garlic and cook until lightly browned. Add the mushrooms and cook 3 minutes. Add the nuts, parsley, bread cubes, poultry seasoning, salt, pepper, and egg; mix. Spread the mixture on the steak. Roll lengthwise, as for jelly roll, and tie with a string at 2 inch intervals. Brown the meat on all sides in a little fat in a skillet or heavy Dutch oven. Add the liquid, cover, and bake 2 hours. To serve, cut into 1 inch slices and serve with pan drippings.