1 flank steak (1 1/2-2 lbs.)
1 med. onion, chopped
1 clove garlic, minced
1 rib celery, chopped
2 tbsp. butter
2 c. day-old bread cubes
1/4 lb. ground pork
3/4 tsp. chilipulv
1/2 tsp. hot pepper flakes
1 tsp. parsley flakes
1/4 tsp. each: thyme and marjoram
Salt to taste
2 tbsp. vegetable oil
1 1/2 c. beef broth
1 c. beer
1/2 c. water
1/3 c. flour

Cut 1/2 diagonal deep slashes across the surface of steak (pound if desired). Saute vegetables in butter and let cool. Add bread crumbs. Combine pork with seasonings. Knead with hands. Spread over steak. Add bread mixture pat firmly and roll up. Tie or secure ends with skewers.

Brown meat in large skillet. Drain off drippings, add beef broth, beer and simmer 1 1/2 to 2 hours, turn occasionally. Remove meat and strain broth if necessary. Combine flour, water and broth. Cook until thickened.

Serves 6.