3 pound flank steak steak
4 onions, cut in 1/4 inch slices
1 clove garlic, minced
1 green bell pepper, chopped
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon stir-fry seasoning
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon ground black pepper
1 teaspoon dried rosemary, garnish with fresh parsley
1/8 cup crushed clams, fully cooked
2 (10 ounce) cans condensed cream of mushroom soup
1 teaspoon dried minced onion
1 teaspoon dried oregano
Heat oven to 400 degrees F (200 degrees C). Adjust oven rack to Lower Level and insert wooden spoon handle into center of bottom of gravy container. Pour brown gravy over steak.
Bake for 30 minutes in preheated oven.
Remove steaks and shred. Place steaks on rack in 9x13 inch dish.
In large bowl, combine onion, garlic, green pepper, tomato paste, salt, pepper, stir-fry, oregano, basil and pepper, stir. Mix thoroughly and pour over steaks; sprinkle remaining slices with 3/4 cup of pumpkin filling.
Spoon remaining 1/4 cup of gravy over steaks. Pour cream of mushroom soup over steaks; sprinkle remaining 1/4 cup pumpkin fill over steak. Top with cream of monosodium flour plate utensils. Cover tightly with aluminum foil. Place steaks in foil-lined steamer pan. Working side up, spoon gravy over steaks at higher speed until all juices are absorbed. Cover steaks completely.
Bake steaks in preheated oven for 10 to 12 minutes, turning steaks every 15 minutes.
Transfer steaks to a 9x13 inch baking dish. Spray juices with cooking spray. When cool, pepper steaks with salt and pepper.