4 slices bacon, chopped
2 tbsp. chopped onion
4 tbsp. chopped raw mushrooms
1 tbsp. chopped parsley
1/4 tsp. salt and pepper
3 tbsp. fat
2 tbsp. flour
1 c. water
2 beef bouillon cubes (crushed)
2 c. tomato juice
2 1/2 lbs. flank steak
Dash of Worcestershire sauce
1/2 tsp. French mustard

Cook together bacon, onion, mushrooms, parsley, Worcestershire and mustard over moderate heat about 5 minutes, stirring constantly. Add the salt and pepper. Cool. Spread over the well pounded flank steak. Roll up and tie with string.

Heat the fat in a heavy skillet, sear the steak, turning to brown on all sides. Remove to a casserole. Stir flour into the fat in skillet. Remove from heat. Add water, tomato juice and the crushed bouillon cubes, stirring constantly. When sauce is well blended, pour over steak. Cover tightly and bake at 325 degrees for 2 hours. Slice and serve with gravy.