1 onion, pared and sliced
1 carrot, pared and sliced
1 stalk celery, sliced
1 1/2 c. tomato juice
2 tbsp. flour
1/4 c. cold water
1 tbsp. chopped parsley

VEGETABLE FILLING:

2 c. cold water
1/2 c. raw long-grain white rice
Salt and pepper
2 (10 oz.) pkgs. frozen chopped spinach, thawed
Dried basil leaves
1 egg
4 lg. carrots, pared and finely shredded

With sharp knife, trim and discard excess fat from steak. Wipe steak with damp paper towel. Place on cutting board; with mallet, pound steak into a rectangle 12 inches wide and 14 inches long.

Make vegetable filling: Bring 2 cups water to boiling in a medium saucepan. Add the rice; simmer tightly covered, just until tender, about 15 minutes. Drain well; turn into a medium bowl. Add 1/8 teaspoon salt and dash pepper to well drained spinach.

With a spatula, spread into a flat layer, 4 inches wide, across the center of the steak. Add 1/2 teaspoon salt, 1/4 teaspoon basil and the egg to rice; mix well. Spoon on top of spinach; then with spatula, spread into an even layer. Add 1/8 teaspoon salt, dash pepper and 1/4 teaspoon basil to shredded carrot; mix well.

Spoon over rice; pat evenly into place. Bring both sides of flank steak over the filling, overlapping slightly. Secure with toothpicks. Scatter sliced onion, carrots and celery in bottom of 8 quart oval Dutch oven. Place rolled flank steak on top, seam side down. Pour tomato juice around the bottom of pan. Bring to boiling; reduce heat: simmer covered 1 to 1 1/2 hours or until meat is tender. Baste occasionally with pan drippings.

With wide spatula, remove the meat to a serving platter. Let stand 10 minutes for easier carving. Meanwhile stir flour into 1/4 cup cold water. Mix until smooth; pour into pan drippings. Cook, stirring over medium heat until thickened, about 2 minutes. Strain, discarding vegetable. Before serving spoon 1/2 cup sauce over meat, pass the rest. Sprinkle meat with chopped parsley. Makes 8 servings.