Stuffed Flank Steak

[chief_cook2]

1/2 cup chopped onion
2 tablespoons butter
2 hard cooked eggs, chopped
2 cups herb-seasoned stuffing crumbs
1 cup sour cream, divided
1 egg, beaten
1 pound beef flank steak
meat tenderizer
2 tablespoons vegetable oil

Cook onion in butter until tender. Stir in hard cooked chopped egg, stuffing crumbs, 1/4 cup of sour cream, beaten egg, and 1/2 cup hot water. Cover meat with plastic wrap or wax paper and pound with meat mallet to make a thin rectangle. Sprinkle with meat tenderizer. Spread stuffing mixture over beef; roll up from long side. Skewer to secure the roll; brown in a large skillet in hot oil. Add 1/2 cup water. Cover and simmer for 1 1/2 hours. Remove meat; measure drippings and add water, if necessary, to make 1/2 cup. Stir in remaining 3/4 cup sour cream. Heat through, but do not boil. Serve sliced stuffed flank steak with sour cream sauce.