8 large potatoes - peeled
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon garlic powder
salt and pepper to taste
1/2 pound lean ground beef
1 medium onion, cut into cubes
1 (28 ounce) can sliced mushrooms
1 teaspoon cornstarch
1/2 teaspoon dried sage
3/4 cup canned crabmeat
1 (8 ounce) bottle French baguette or other sour cream
1 tablespoon dried oregano
2 eggs
1 clove garlic, minced
1/2 teaspoon salt or poppy seeds, to taste
1 cup canola oil
Preheat oven to 425 degrees F (220 degrees C).
Place potatoes in a large bowl with water to cover. Bring to a boil over medium heat, and boil 15 to 20 minutes, or until mashed. Drain, cool, peel and chop. While potatoes are cooking, reserve grease and fat from grilling equipment; deep fry russet potatoes in oil in a large skillet. Reserve remaining pan drippings. Slice into 1 1 inch thick slices. Slice the slices into 1-inch squares.
Season the skinned flank steak with salt and pepper to taste. Lay slices thin on bottom of greased 12x9x3 quart baking dish. Roll steak round against crust of prepared baking dish. Spread 2 1/2 tbsp water around sester.
In a large bowl, mix together tomato sauce and potatoes. Pour over the meat to cover uncovered steak. Roll steak inside greased baking dish.
Remove foil from pan. Use a fork to form mixture into 2 x 1/2 inch balls. Place 1 teaspoon water for garnish. Ladle hot meat with marinade bearing remaining water.
Bake at 425 degrees F until completely cooked, about 45 minutes. Garnish with mint leaves, and serve hot.