1 (2 lb.) flank steak
2 tbsp. butter
1/2 onion, chopped
1/4 lb. mushrooms, chopped
1 1/2 c. soft bread cubes (stale bread is better)
3/4 tsp. poultry seasoning or basil oregano mixture
1 egg, slightly beaten
1 clove garlic
1/2 tsp. salt
Freshly ground pepper
1/2 c. dry white wine or water or bouillon
1/4 c. chopped parsley

Remove fat from steak, pound on both sides. Heat butter in skillet, add onion and garlic and cook until limp. Add mushrooms, cook 2 minutes. Add parsley, bread cubes, poultry seasoning, salt, pepper, egg and mix. Spread over steak, roll as a jelly roll, tie at 2 inch intervals. Brown meat, roll on both sides in Dutch oven, add liquid, cover and bake about 2 hours until tender. To serve, cut into 1 inch slices.