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Title: Beef Roast with Mushrooms
Categories: Beef Mushroom Entree German Roast
Yield: 6 Servings

ROAST
1/2tsSalt
1/4tsWhite Pepper
2lbFlank Steak
1tsMustard; Dijon Style
MUSHROOM STUFFING
2tbVegetable Oil
1 Onion; Small, Chopped
4ozMushroom Pieces; *
1/2cParsley; Chopped
2tbChives; Chopped
1tbTomato Paste
1/2cBread Crumbs; Dried
1/4tsSalt
1/4tsPepper
1tsPaprika
GRAVY
3 Bacon; Strips, Cubed
2 Onions; Small, Fine Chopped
1cBeef Broth; Hot
1tsMustard; Dijon Style
2tbTomato Catsup

* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 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.

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