Steak Burgundy - cooking recipe

Ingredients

1 flank steak (2 lb.)
4 c. soft bread crumbs
1/2 c. melted bacon fat
1 small onion, minced
1 tsp. poultry seasoning
salt and pepper to taste
1/4 c. water
seasoned flour
1 c. Burgundy wine
1 can cream of mushroom soup

Preparation

First, score the flank steak in diagonal lines, a task for a sharp knife. Prepare stuffing by mixing bread crumbs, 1/3 cup melted bacon fat, onion, poultry seasoning, salt, pepper and water. Spread stuffing evenly over the steak; roll up steak with stuffing inside (roll from one wide edge to the other). Tuck ends in; fasten with toothpicks. Tie with white string. Cut roll in two pieces and dust with seasoned flour. Heat remaining bacon fat in large, heavy skillet and brown the steak rolls. Add wine. Cover and simmer for 1 1/2 hours or until meat is tender, turning roll occasionally. Remove toothpicks. Slice rolls and place on a hot platter. Add mushroom soup to the drippings in pan for gravy; blend well and bring to a boil.