Mushroom-stuffed Flank Steak Roll

3/4 lb. beef flank steak
1 C. sliced fresh mushrooms
non-stick cooking spray
1 C. vegetable juice
1 Tbsp. worchestershire sauce
1-1/2 C. water
1/2 C. chopped onion
1 tsp. instant beef bouillon granules
1 C. quick-cooking barley
3 Tbsp. snipped fresh parsley
2 Tbsp. cornstarch
2 Tbsp. water

1. Score steak on both sides by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.  Using a meat mallet, pound steak into a 10x8 inch rectangle.

2. Spread mushrooms ontop of steak.  Roll-up meat, starting from one short side.  Secure with wooden skewers.

3. Spray a cold large skillet with non-stick spray.  In the skillet brown steak roll on all sides.  Add vegetable juice cocktail and worchestershire sauce.  Cover and simmer 55-60 minutes or until meat is tender, turning steak roll occasionally.

4. Meanwhile, in a medium saucepan heat the 1-1/2 cups water, onion, and bouillon granules to boiling.  Add barley.  Cover and simmer for 10-12 minutes or until water is absorbed.  Remove from heat and stir in parsley.

5. Transfer roll to a cutting board.  Stir together cornstarch and 2 Tbsp. water.  Stir in liquid in skillet.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.  To serve, remove skewers from meat and slice.  Arrange slices on barley mixture.  Spoon gravy on top.

Nutrition: 313 calories; 11g fat; 33g carbs; 21g protien