Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Packaged bread stuffing |
| 3 ounces | Canned mushrooms -- sliced |
| With juice | |
| 2 tablespoons | Melted butter |
| 2 tablespoons | Grated parmesan cheese |
| 1 pounds | Flank steak - scored on both |
| Sides | |
| 2 tablespoons | Salad oil |
| Sauce: | |
| ¾ ounce | Package brown gravy mix |
| ¼ cup | Dry red wine |
| 2 tablespoons | Green onions -- minced |
| ¼ cup | Currant jelly |
Combine bread stuffing with mushrooms and juice, butter, and cheese. Spread over flank steak; roll up like jelly roll. Fasten with skewers or string.
Pour oil in slow-cooking pot. Roll steak in oil, coating all sides.
For sauce: Prepare gravy mix according to package directions. Pour gravy, wine, and onions over meat. Cover and cook on low 8 to 10 hours. Remove meat from pot; slice. Add jelly to sauce and stir until disolved. Serve over meat.
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