2 beef flank steaks, about 1 lb. each
1 (5 oz.) can mushrooms
1 (10 oz.) pkg. frozen chopped spinach, cooked & drained
1 tbsp. chopped onion
Dash salt
1 c. cooked rice
3 tbsp. oil
1 can mushroom soup
1/4 c. water

Pound or lightly score flank steak on both sides. Drain and chop mushrooms (save liquid). Combine mushrooms, spinach, onions, salt and rice. Spread half the mixture (approximately 1 cup) on each flank steak and roll as a jelly roll. Tie steaks with string and brown in oil. Pour off drippings. Combine mushroom soup, mushroom liquid and water. Pour over steaks. Cover and cook slowly 1 1/2 hours or until tender. Remove string, slice and serve.