Ingredients
1 beef flank steak (2 pounds)1 medium onion, chopped1 garlic clove, minced1 tablespoon butter1-1/2 cups soft bread crumbs (about 3 slices)1/2 cup chopped fresh mushrooms1/4 cup minced fresh parsley1/4 cup egg substitute3/4 teaspoon poultry seasoning1/2 teaspoon salt1/8 teaspoon pepper1/2 cup beef broth2 teaspoons cornstarch4 teaspoons water
Preparation
Flatten steak to 1/2-in. thickness; set aside.
In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well.
Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours.
Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan.
Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.
