1/3 c. chopped onion
2 hard cooked eggs, chopped
1 c. sour cream
1 lb. beef flank steak, tenderized
2 tbsp. shortening
2 tbsp. butter
2 c. croutons, herb seasoned
1 beaten egg

Cook onions in butter until tender. Stir in chopped eggs, croutons, 1/4 cup of sour cream, beaten egg and 1/2 cup hot water. Pound steak to thin rectangle. Use tenderizer. Spread stuffing over meat; roll up from long side. Skewer securely. Brown in hot shortening. Add 1/2 cup water. Cover and simmer about 1 1/2 hours, turning occasionally. Remove meat from skillet. Add 1/3 to 1/2 cup water to drippings. Stir in remaining sour cream. Heat just to boiling. Sauce should be somewhat thick so don't add too much water.