1 (2 to 2 1/2 lb.) flank steak, trimmed of fat
5 tbsp. butter
1/4 c. plus 1 tbsp. olive oil
2 c. 1/2 inch bread cubes, crusts removed
1 lb. ground beef round
2 eggs, lightly beaten
1 1/2 c. chopped onion
1/2 rib celery, chopped
1 tbsp. chopped parsley
Salt and freshly ground pepper
1 1/4 tsp. thyme
3/4 c. finely chopped carrot
2 whole bay leaves
1 lg. skinned tomato, chopped finely
1/2 c. beef broth
1/2 c. red wine

Have butcher make pocket with opening on the long side. Stuffing goes in this pocket. Heat 3 tablespoons butter and 1/2 cup oil in a skillet. Saute bread cubes until golden. In large bowl combine ground beef (raw), eggs, 3/4 cup onion, celery, parsley, 1 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon thyme. Drain and add sauteed bread cubes. Toss to mix.

Fill pocket with stuffing, bringing up lower edge, pressing against the stuffing. Press top edge down over it. Tie every few inches to form loaf shape.

In large deep casserole heat remaining butter and oil, browning stuffed steak on all sides. Add carrot, remaining onion, bay leaves, remaining thyme, and tomato. Cook medium heat 5 minutes. Add broth and wine. Cover and simmer to 1 1/4 hours. Transfer to warm platter. Remove strings. Sieve the broth and serve with the meat sliced. Serve hot or cold. Great for picnics. Serve with Gratin Dauphinois.