1 (2 lb.) flank steak
3 tbsp. red wine vinegar
1 (10 1/2 oz.) can condensed beef broth
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
3 slices of bacon, chopped
1 onion, chopped
1 lg. garlic clove, crushed
2 hard boiled eggs, chopped coarse
2 carrots, shredded
1/4 c. soft bread crumbs
1 pkg. frozen chopped spinach, thawed and drained
1/4 c. mushrooms, diced

Have butcher butterfly cut steak. In shallow glass dish mix broth, vinegar, salt, thyme, and pepper. Add steak and marinate several hours or overnight in the refrigerator.

Saute bacon, onion, and garlic in Dutch oven until bacon is crisp and onion tender. Remove with slotted spoon to a bowl. Save drippings in pan. To bacon mixture add eggs, carrots, spinach, bread crumbs, and mushrooms; mix well. Remove steak from marinade; open up and lay flat. Spread spinach mixture to within 1/2-inch of edges.

Starting at narrow end, roll up as for a jelly roll. With twine tie securely crosswise at 1-inch intervals, then twice lengthwise. Brown on all sides in reserved hot drippings. Add marinade; cover and simmer 1 hour until tender.