1 (2 lb.) flank steak or tenderized steak
salt and pepper, to taste
1 pkg. bread stuffing
all-purpose flour, for dusting
1 c. Burgundy or red wine
1 can cream of mushroom soup

Season beef. Prepare stuffing according to package directions. Spread stuffing on steak; roll and tie with butcher's twine. Dust with flour. Brown in small amount of oil in a large heavy skillet. Add wine and cover and simmer for 1 1/2 hours, turning occasionally. Remove from pan and cut into slices. Add mushroom soup to pan drippings and blend well. Bring to a boil and serve over steak.

Serves 6.

Submitted by: Jean Loverro