Ingredients
1 package (8 ounces) crushed corn bread stuffing1 cup chopped onion1 cup chopped celery1/4 cup minced fresh parsley1/2 cup egg substitute1-1/4 cups beef broth1/3 cup butter, melted1/2 teaspoon seasoned salt1/2 teaspoon pepper1 beef flank steak (1-1/2 pounds)
Preparation
In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.
Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak.
Cover and cook on low for 6-8 hours or until a thermometer inserted in stuffing reads 160° and meat is tender. Remove string before slicing.
