Sunday Steak Roll

Note: I like to use round steak, like my mother used in this recipe, but sometimes I cannot find it, so I substitute it with flank steak.

Pound steak until about 1/4 inch thick. Score surface of steak and brush with French dressing. Lay it out on your work surface and set aside.

In large skillet (with lid), heat about 1/4 cup of drippings or oil over medium heat. Add onions and cook 5 minutes until soft.

Increase to medium high and add bread cubes and parsley. Cook until browned, about 10-12 minutes.

Spread mixture evenly over steak, pressing it into the meat.

Tightly roll the steak while keeping as much of the bread mixture intact as you roll. Tie with string.

Heat remaining drippings over medium high heat and add steak roll to pan. Brown on all sides – about 10 minutes.

In separate bowl, combine tomato sauce, water, salt, pepper and thyme. Pour over steak. Bring to boil. Cover, reduce heat and simmer for about 1 1/2 hours.

Carefully take steak from pan, keeping stuffing intact. Remove all strings. Slice into 2 inch slices. Serve over rice spooning sauce over steak.