Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      teaspoons     olive oil -- divided
   1      medium        onion -- chopped
   4      ounces        canned mushrooms -- drained
     1/4  cup           chopped parsley
   1 1/2  cups          fresh bread crumbs
   1      teaspoon      poultry seasoning
     1/4  teaspoon      salt
          dash          pepper
   1                    egg white -- slightly beaten
   1 1/4  pounds        beef flank
  10 1/2  ounces        beef broth

Preparation:

About 2 hours before serving; In skillet over med heat, in 1 tsp. olive oil, saute onion and mushrooms until golden. In bowl, combine parsley, crumbs, poultry seasoning, salt, pepper and egg; then mix in onion and mushrooms. Remove fat from steak; score surface, in diamond pattern, on both sides. Place mushroom mixture lengthwise down center, then bring both ends together on top; fasten with string, tied at 1 inch intervals. In skillet over medium heat, in 2 tsp. olive oil, brown steak well on all sides; add broth; simmer, covered, 1 1/2 hours, or until meat is fork tender. To serve; Remove meat to heated platter; remove strings; cut into 1 inch pieces. Thicken pan juices, if desired, and pass with meat.