1 (1-2 lb.) flank steak (set aside)
1 lb. lean ground beef
2 eggs
1 onion, peeled and chopped (3/4 c.)
1/2 celery rib, chopped (1/2 c.)
2 cloves garlic, peeled, crushed and chopped fine
2 tbsp. chopped parsley
1 1/2 tsp. salt - 1/2 tsp. pepper
1/4 tsp. thyme
2 1/2 c. (1/4 inch) bread cubes

Combine the ingredients in a large bowl and then add bread cubes, mixing in lightly to avoid making a mush. Stuff the flank steak and tie with butchers twine or secure with toothpicks, salt and pepper, all around and cook as directed. 1 tbsp. oil 1 med. carrot, peeled and diced fine (3/4 c.) 1 onion chopped (3/4 c.) 2 bay leaves 1 tomato, coarsely chopped 1 tsp. thyme 2 c. water

Heat butter and oil, then brown the stuffed meat on all sides. Add carrot, onion, bay leaves, tomato and thyme and cook over moderate heat, uncovered, for five minutes. Add water, bring to a boil, cover and braise on a very low heat - 350 degrees for 1 1/2 hours.

To prepare flank steak for stuffing, lay steak on a cutting board. With a sharp boning knife, starting on one of the edges of the steak, cut a pocket in the steak from top to bottom and to the opposite edge of the steak without cutting through the edges or the side from side.