Stuffed Flank Steak - cooking recipe

Ingredients

2 lbs flank steaks
1 (4 ounce) can mushroom stems and pieces
1/2 cup onion, chopped
1/4 cup fresh parsley, chopped
4 slices bacon, finely chopped
2 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1 beef bouillon cube
1 teaspoon sugar
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Preparation

Trim any fat from the steak; on one side of the steak, score it in a diamond pattern 1/8 inch deep.
Drain mushrooms, reserving the liquid. Combine the mushrooms, onion, parsley, and bacon in a large skillet. Cook over medium heat until the onion is tender, stirring occasionally.
Spread the vegetable mixture evenly over unscored side of the steak to within 1 inch of the outside edges. Roll up jellyroll fashion, starting with the short side. Tie with heavy string at 2 inch intervals.
Brown the steak roll in vegetable oil in a large Dutch oven. Reduce the heat to low; stir in the reserved mushroom liquid, tomato sauce, and remaining ingredients. Bring the mixture to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until the meat is tender.