Title: Rostbraten Mit Pilzfulle (Beef Roast with Mushroom
Categories: Beef German Meat
Yield: 6 Servings
| 1/4 | ts | White pepper |
| 1 | ts | Mustard; dijon style |
| 2 | tb | Vegetable oil |
| 4 | oz | Mushroom pieces; * |
| 2 | tb | Chives; chopped |
| 1/2 | c | Bread crumbs; dried |
| 1/4 | ts | Pepper ----------gravy------------ |
| 2 | | Onions; small, fine chopped |
| 1 | ts | Mustard; dijon style |
| 1/2 | ts | Salt |
| 2 | lb | Flank steak ----mushroom stuffing------ |
| 1 | | Onion; small, chopped |
| 1/2 | c | Parsley; chopped |
| 1 | tb | Tomato paste |
| 1/4 | ts | Salt |
| 1 | ts | Paprika |
| 3 | | Bacon; strips, cubed |
| 1 | c | Beef broth; hot |
| 2 | tb | Tomato catsup |
* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
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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. Ad 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 juiceswith mustard. Salt and
pepper to taste; stir in catsup. Serve the gravy separately.