Lg. flank steak, trimmed
1/2 tsp. salt, optional
1/3 c. butter
1 med. onion chopped
2 tbsp. chopped parsley
1/2 tsp. sage or poultry seasoning
6 to 8 slices bread cubed
2 tbsp. oil
1/2 c. water and 10 1/2 oz. can beef broth or 2 c. water and 3 bouillon cubes
2 tbsp. cornstarch
1/4 c. water

Carefully slice open flank steak on 1 side. Add the way through for stuffing. Leave 1/2 to 1 inch rim on 3 sides. Set aside. Cook onion until tender in butter. Remove from heat, add parsley, sage and bread. Mix well.

Stuff steak with mixture. Close with toothpicks or long skewer weaving in and out to close. Brown steak in oil and salt. Hot and quick.

To look in juices, add bouillon and water. Simmer covered 1 hour, turning frequently until tender. Remove steak from pan. Mix cornstarch and 1/4 cup water. High heat, add to pan and stir until gray thickens. Pour over meat and serve. Slice and serve.