1/4 c. chopped parsley
1/2 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
2 lb. flank steak, butterflied (see Note)
1 can (10 3/4 oz.) condensed golden-mushroom soup
2 tbsp. brandy
1 pkg. (16 oz.) frozen broccoli, green beans, pearl onions and red pepper mixture

1. In 8 quart Dutch oven, over medium heat, melt butter. Saute onion, mushrooms and garlic 3 minutes. Remove from heat; add bread cubes, egg, nuts, parsley, basil, oregano and 1/2 teaspoon salt; mix well. Evenly spread stuffing over steak, leaving 1 inch border. Roll steak from long side, jelly roll fashion; secure with string.

2. Wipe pan clean. In same pan, heat 2 tablespoons salad oil. Brown stuffed steak on all sides. Add soup, brandy and 1/2 cup water. Bring to boiling; reduce heat; simmer, covered, stirring occasionally, 1 hour, or until meat is fork tender.

3. Add frozen vegetables to pan; simmer 10 minutes longer or until vegetables are heated through. Remove and discard strings from meat. Slice meat; serve with vegetable sauce. Makes 6 servings.

Note: To butterfly, cut steak lengthwise about four-fifths through. Open meat; flatten slightly by gently pounding with a meat mallet or a rolling pin.