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| Stuffed Flank Steak w/Currant Wine Sauce
1 1/2 cups of cubed bread stuffing
3/4 cup of sliced mushrooms (5 or 6 medium)
3 tablespoons of water
2 tablespoons of melted margarine or butter
2 tablespoons of grated Parmesan cheese
1 1/2 pounds of beef flank steak, scored on both sides
2 green onions, thinly sliced
1/4 cup of dry red wine
1/2 cup of beef broth
2 tablespoons of cornstarch dissolved in 2 tablespoons water
1/3 cup of currant or grape jelly
In a medium bowl, combine stuffing, mushrooms, water, margarine or butter and cheese. Spread stuffing over steak; starting from a short end, roll up meat jellyroll style. Fasten with skewers or string. Place in a slow cooker. Top with green onions. Pour wine and beef broth over steak. Cover and cook on LOW about 7 hours or until meat is tender. Remove meat, turn control to HIGH. Stir cornstarch mixture into drippings in cooker. Cover and cook on HIGH 10 to 15 minutes or until thickened. Stir in currant or grape jelly. Cut meat into crosswise slices. Serve with sauce. Makes 4 or 5 servings
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