2 tbsp. butter
1 med. onion, chopped
2 stalks celery, chopped
1/2 green pepper, chopped
3 c. soft bread crumbs
3 tbsp. hot water
1 egg, beaten well
1 flank steak (about 2 lbs.)
2 tbsp. fat or salad oil
1/2 c. boiling water
1/2 tsp. poultry seasoning
1/4 tsp. oregano
1/4 tsp. sage
1/4 tsp. thyme
1/2 tsp. salt
Dash of pepper
Mushrooms (if desired)

Set oven for 325 degrees. Melt butter in a 10 inch skillet. Add onion, celery, and green pepper. Cook until golden brown. Add bread cubes, poultry seasoning, oregano, sage, thyme, salt, pepper, 3 tablespoons hot water, and egg; mix well. Cut a pocket in steak, stuff, and secure with meat nails. Heat fat in the skillet. Brown meat on all sides. Sprinkle with additional salt and pepper and add 1/2 cup boiling water. Cover and bake 1 1/2 hours or until meat is tender.

Gravy: Thicken remaining juice by adding mixture of 2 teaspoons of cornstarch or flour mixed well with 1/4 cup cold water. Bring to a boil, stirring until thickened.