Stuffed Steak Burgunday

sometimes I just get tired of grilled or broiled steaks with just another sauce on it.

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 2  lbs  flank steaks, tenderized
• 4  cups  breadcrumbs, plain
• 1⁄2 cup butter, melted
• 1⁄2 cup bacon fat, melted
• 1  small onion, minced
• 1  teaspoon poultry seasoning
•  salt
•  pepper
• 1⁄4 cup water
• 1⁄4 cup flour
• 4  tablespoons butter
• 1⁄4 cup water
• 10  ounces  cream of mushroom soup
• 1⁄2 cup water
• 1  cup Burgundy wine

Directions

1. Place steak on cutting board.
2. combine the bread crumbs, bacon fat, onion, poultry seasoning, salt and pepper and 1/4 cup water to make dressing. mix well.
3. Spread dressing on top of the steak and roll. tie closed with kitchen string.
4. lightly roll steak in flour.
5. In large skillet, melt butter and brown meat on all sides.
6. add 1/4 cup water, cover and reduce heat. Add more water as necessary to keep from burning steaks.
7. When steaks are tender add the soup, water and wine. Cook about 15 minutes until the soup is well blended.