2 c. herb seasoned stuffing mix
2 tsp. beef flavor bouillon or 2 cubes
1 1/2 lbs. flank steak, pounded
Flour
3 tbsp. vegetable oil
1 c. chopped onion
1 clove garlic, chopped
2 cans condensed tomato soup
1/2 tsp. basil leaves
Hot cooked noodles, extra wide
Parsley

Preheat oven to 350 degrees. Prepare stuffing mix according to package directions. Dissolve the bouillon in the liquid used in the stuffing. Spread stuffing evenly on top of the steak to within 1 inch of the edges. Roll it up, tucking the ends, and tie with string. Coat entire roll with flour.

In a large skillet, brown in oil. Place in a 2 1/2 quart shallow baking dish, 7x12 inches.

In the same skillet, cook onion and garlic until tender. Add soup and basil. Cook and stir until smooth. Pour over meat. Cover. Bake 1 hour, basting occasionally. Serve with noodles. Garnish with parsley. 6 servings.