Ingredients

• 1 lb flank steak
• 1 teaspoon seasoning salt
• 1/8 teaspoon ginger
• 1/8 teaspoon paprika
• 1/4 cup butter
• 2 tablespoons onions, chopped
• 1 cup soft breadcrumbs
• 1/4 teaspoon salt
• 2 tablespoons parsley, chopped
• 2 tablespoons celery, chopped
• 1 egg, slightly beaten
• 2 tablespoons flour
• 1 cup v 8 vegetable juice
• 1 (10 ounce) can tomato soup
• 1 cup water

Instructions

1. Preheat oven to 250 degrees. (This is not a typo. Two hundred and fifty.).

2. Flatten and score one large flank steak. Season with the seasoned salt, paprika, and ginger. Set aside.

3. Melt butter and saute the 2 tbsp chopped onion until it is browned.

4. Meanwhile, mix the breadcrumbs, salt, parsley, celery, paprika and slightly beaten egg together. Stir this mixture into the pan containing the butter and onion.

5. Melt the remaining 3 tbsp of butter in a skillet. While it is melting, spread the stuffing from pan onto steak; the steak up lengthwise, tucking ends inches Tie it closed,fairly loosely. Sear the rolled steak on all sides in the melted butter. Place the steak in a casserole dish with a cover.

6. Stir flour into remaining butter in pan. Add the water, V-8 juice, tomato soup and salt Whisk and heat until thickened. Pour over rolled steak in casserole and cover.

7. Bake, covered for 1 1/2 hours. Serve the tomato gravy over 1" slices of rolled steak. Serve with rice and green beans.