Herb stuffed flank steak

I made this for the first time today, for dinner. it was a little labor intensive, but well worth it, succulent, i may say so. it's a little different because it has pistachios in it. i found this in a old cook book my dad had at his house.

1 1/2 lbs. flank steak, pounded out thin so as to roll easier.

1/2 large onion, chopped finely,
3 cloves of garlic, finely chopped
1. cup chopped mushrooms( give or take)
fresh thyme, parsley, sage margoram,( i just used thyme and parsley, it's what i had)
poultry seasoning
1 1/2 c. bread crumbs, homemade or store bought
1/4 c. chopped pistashios
salt and pepper to taste
butter and olive oil
1 egg, beaten

First you want to pound out the steak so it's about and ince or inch and half thick. then season it with salt and pepper
saute onions, garlic with butter and oil
add mushrooms and cook for 3 minutes. mix in chopped parsley, pistachios, bread crumbs, poultry seasoning, salt and pepper to taste and the egg mixture. spread this mixture all over the flank steak. roll up and tie at 2 in. intervals. brown the meat on all sides, add1/4 c.-1/2 c. of either stock, water, or dry wine. cover and bake in oven for 2 hours at 350. Use the sauce to cover with meat, i made it into a gravy by thickening it with wondra milk, and some water to thin it out. you will want to reduce the sauce before you thicken it. and it turns out so tender you don't even have to cut it with a knife. so if you want to try a different taste, check it out. i have been trying to think of something to had that is sweet, because the pistachios are really salty, so i thought that maybe apricot preserves or orange marmelade would be could with a thin layer over the mixture before you roll it up. next time.