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Title: Beef Roast with Mushroom Stuffing
Categories: Beef German
Yield: 6 Servings

1/4tsWhite Pepper
2lbFlank Steak
1tsMustard, Dijon Style
2tbVegetable Oil
1 Onion, Small, Chopped
4ozMushrooms, Fresh
1/2cParsley, Chopped
2tbChives, Chopped
1tbTomato Paste
1/2cBread Crumbs, Dried
3 Bacon, Strips, Cubed
2 Onions, Small, Fine Chopped
1cBeef Broth, Hot
1tsMustard, Dijon Style
2tbTomato Catsup

Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Add onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juices with mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.