Stuffed Flank Steak - cooking recipe

Ingredients

1/4 c. vegetable oil
3 Tbsp. butter
3 c. bread cubes
1 lb. lean ground beef
1 c. finely chopped onion
1/4 c. finely chopped celery
1 egg, beaten
2 cloves garlic, minced
1 Tbsp. minced parsley
1 1/2 tsp. salt
1/4 tsp. dried whole thyme
1/4 tsp. freshly ground pepper
1 (1 3/4 lb.) flank steak
2 Tbsp. butter
1 Tbsp. vegetable oil
salt and pepper to taste
2 bay leaves
1 carrot, thinly sliced
1 onion, finely chopped
1 large tomato, coarsely chopped
1 tsp. dried whole thyme
2 c. canned diluted beef broth
1 c. Burgundy or other red wine
1/4 c. cold water
2 Tbsp. cornstarch

Preparation

Heat first the oil and butter in a large skillet over medium heat.
Add bread cubes and saute until browned on all sides. Remove from heat.
Combine ground beef and next 8 ingredients in a large bowl; mix well.
Gently stir in sauteed bread cubes.
Cut a large pocket lengthwise in flank steak.
Stuff steak with ground beef mixture.
Secure with string at 2-inch intervals.
Heat remaining butter and oil in a large Dutch oven over medium-high heat.
Sprinkle steak with salt and pepper and brown in oil.
Add bay leaves, carrot, onion, tomato and thyme.
Cook, uncovered, 5 minutes over medium heat.
Add broth and wine; bring to a boil. Reduce heat, cover and simmer 1 hour and 15 minutes.
Transfer meat to serving platter.
Remove string and keep warm.