Flank Steak Roll Up

1 can mushroom stems and pieces (4-oz) -- undrained
2 tablespoons butter or margarine -- melted
1 package seasoned stuffing mix -- (6-oz)
1 beef flank steak -- (1 3/4 pounds)
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 inch of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in 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.

Flank Steak Roll Up printer friendly version located here. (Just the recipe. Nothing else.)
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