• 1-1/2 lbs. flank steak
• 1 potato, shredded
• 1 Tbs. onion, chopped
• 1 Tbs. green bell pepper, seeded and chopped
• 1 tsp. pimento, chopped
• 1 tsp. parsley, chopped
• kitchen string
• 3 Tbs. vegetable oil
• 1 can onion soup
• 1-1/2 Tbs. cornstarch
• 1/2 cup water

Cut 1/4 inch deep slits in a crosshatch pattern across both sides of flank steak. Combine next 5 ingredients and salt to taste in a bowl. Spread mixture on meat. Roll up and tie securely with string. Heat oil in a heavy nonstick skillet over medium high heat. Sauté steak 2 minutes per side until browned. Discard drippings. Stir in soup, reduce heat to very low, cover and simmer 1-1/2 hours. Transfer meat to a platter. Pour pan juices into a glass measuring cup. If necessary, add enough water to equal 1 cup. Combine cornstarch and 1/2 cup water in a jar with a tight-fitting lid. Shake vigorously and stir into pot along with measured cooking liquid. Stir over medium high heat until thickened. Cut rolled meat crosswise into 1 inch slices. Serve with sauce poured over.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 410, fat 17.5g, 39% calories from fat, cholesterol 86mg, protein 38.4g, carbohydrates 23.8g, fiber 2.1g, sugar 2.8g, sodium 753mg, diet points 9.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 5.1

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The recommended wine is: Burgundy.