Prepare a flank steak for cooking. Trim the edges. Season it with 1 tsp salt, 1/8 tsp paprika, and 1/8 tsp ginger (optional). Melt ¼ c butter or bacon drippings. Add and sauté 2 Tbls chopped onion until brown. Add 1 c bread crumbs, ¼ tsp salt, a few grains paprika, 2 Tbls chopped parsley, 3 Tbls chopped celery, and a slightly beaten egg. Spread this dressing over the flank steak, roll it loosely and tie it. Heat 3 Tbls fat in a skillet; sear the steak on all sides. Place the steak in a casserole or closely covered dish. Stir 2 Tbls flour into the fat in the skillet. Add 1 c water, 1 c tomato juice, and ¼ tsp salt. Pour this over the steak. Bake in a slow oven (250˚) closely covered for 1-1/2 hours. Add seasoning if required. Serve the steak with a green vegetable.
4 Servings