Bread Crust Rolled Flank Steak With Gravy

Ingredients

• 1 flank steak, scored and trimmed
• 2 cups stale bread, soaked in cold water, pressed dry, and sieved
• 4 tablespoons shortening, divided
• 1 cup finely chopped onions
• 1 bunch potherbs, chopped fine
• 1 tablespoon salt
• 1 teaspoon pepper
• 3/4 cup flour
• 1 cup boiling water
• 4 large onions

Method

1. 1 Mix the sieved bread, 4 tablespoons shortening, 1 cup chopped onions, potherbs, salt, and pepper in a bowl.
2. 2 Spread the mixture evenly over the flank steak, then roll it up tightly and tie securely with kitchen string.
3. 3 Pat 3/4 cup flour over the outside of the rolled steak.
4. 4 Heat remaining 4 tablespoons shortening in a deep saucepan until smoking hot. Brown the steak on all sides, turning frequently.
5. 5 Add 1 cup boiling water, cover, and simmer for 30 minutes plus 30 minutes per pound of meat weight.
6. 6 Add 4 large onions during the last stage of cooking. Remove steak and boil the remaining liquid to create a gravy.