1 (3 lb.) flank steak, trimmed of excess fat
2 med. yellow onions, minced
1 c. celery, finely chopped
1/2 c. butter
3 c. soft white bread crumbs
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. parsley
1/2 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. sage
2 tbsp. beef drippings
1 c. dry red wine
4 tbsp. flour mixed with 4 tbsp. water

Preheat oven to 325 degrees. Score one side of steak in a criss cross pattern, making 1/8 inch cuts deep and 1 inch apart. Saute onion and celery in butter over moderate heat until pale yellow, remove from heat. Mix in crumbs, salt, pepper and herbs. Spread stuffing to within 1 inch of edge of steak, patting down firmly. Roll jelly roll style, starting from the shorter side. Tie firmly with string. Brown roll in beef drippings in a Dutch oven for 8 minutes, add wine, cover and bake 1 1/2 hours or until tender. Remove meat. Mix flour water paste to pan, heat until thickened, stirring constantly. Remove strings from the meat and slice crosswise into thick slices, serve with the gravy.