1 can (4 oz.) mushroom stems and pieces, undrained
2 Tbsp. butter or margarine, melted
1 pkg. (6 oz.) seasoned stuffing mix
1 beef flank steak (1 3/4 lbs.)
1 envelope brown gravy mix
1/4 cup chopped green onions
1/4 cup dry red wine or beef broth
In a bowl, toss the mushrooms, butter and dry stuffing mix. Spread over
steak to within 1 in. of edges. Roll up jelly-roll style, starting with a
long side; tie with kitchen string. Place in a slow cooker. Prepare gravy
mix according to package directions; add onions and wine or broth. Pour
over meat. Cover and cook on low for 8-10 hours. Remove meat to a serving
platter and keep warm. Strain cooking juices and thicken if desired.
Remove string from roll-up; slice and serve with gravy. Yield: 6 servings.