• 2 lbs flank steak - excess fat trimmed
• 14 oz. herb stuffing mix
• 1 c. celery - diced
• 1 c. onions - minced
• 8 oz. mushrooms - diced
• 1 med. apple - diced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 14 oz. beef or chicken broth
• 2 Tbsp olive oil
• 1 can cream of mushroom soup
• 1/2 c. water
• 1/2 c. sour cream (optional)

1. Cut the steak into 3“ strips and then cut the thickness thinly. Pound the thin cut strips to create 4”x6“ pieces. Save trimmings.
2. Brown celery and onions large skillet. Add the onions, celery, mushrooms, diced apple, salt, and pepper to stuffing mix. Add broth to stuffing to create moist, but not wet mixture.
3. Scoop stuffing onto meat, roll up and fasten with tooth pick. Sear roll-ups and trimmings in frying pan.
4. Lay down bed of extra stuffing in 9×13 baking pan and place browned roll ups and meat pieces on top. Top with soup mixed with water.
5. Cover and cook for 50 min. at 350 degrees. Add optional sour cream near end of cook time if desired.

Servings: 8      Total cook time: 1 hour