Serves: 8
Total Calories: 1,036

1 1/2 pounds beef flank steaks
2 tablespoons vegetable oil
1 cup beef broth
1 dry red wine
1 (8-ounce) can tomato sauce
1 clove garlic minced
1/4 cup chopped fresh parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
12 fresh mushrooms sliced
STUFFING
6 cups cornbread or seasoned stuffing mix
1 pound fresh or frozen chopped spinach cooked and drained
1 cup chopped onion
1 cup melted butter or margarine
1 cup beef broth

1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.

2. In a large bowl, combine all of the stuffing ingredients. Set aside.

3. Rinse the flank steak and pat it dry. Then use a sharp knife to score the steak in a diamond pattern on one side, if not already scored when purchased. Place 2 cups of the stuffing mixture on the unscored side of the steak, patting it almost to the edges of the meat. Roll the steak up jelly-roll fashion, and secure with skewers or string. Place the extra stuffing in the prepared dish, cover, and bake alongside the stuffed steak for the last 40 minutes of baking time. For a crisper crust, uncover the stuffing during the last 10 minutes.

4. Place the vegetable oil in a large, deep ovenproof skillet over medium heat. Add the stuffed steak, and carefully brown it on all sides for about 20 minutes. Add all of the remaining ingredients except for the mushrooms.

5. Cover the skillet and bake for 1 hour. Add the mushrooms and bake for 30 additional minutes, or until the meat is thoroughly cooked and tender and has reached a temperature of at least 145°F, pouring in additional beef broth or water as needed.

Nutritional Facts:

Serves: 8
Total Calories: 1,036
Calories from Fat: 470

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Quick Tips for Pairing Stuffing With Meat
Italian Sausage and Fennel Stuffing
Bacon and Scallion Stuffing
Barbecued Beef Stuffing
Minted Pineapple Stuffing with Ground Lamb
Fig-Stuffed Baked Pork Chops
Apple-and-Bacon-Stuffed-Crown Roast Of Pork
Stuffed Whole Ham with Apricot Glaze
Pork Chop and Pear Casserole
Stuffed Flank Steak Florentine
Beef and Broccoli Cornbread Bake
Corned Beef Hash with Creamed Vegetables
Herb Stuffed Leg of Lamb with Minted Apples
Bacon-Topped Stuffed Lamb Chops