Title: Rostbraten Mit Pilzfulle (Beef Roast with Mus
Categories: Beef German
Yield: 6 Servings

ROAST
1/2	tb	Salt
1/4	tb	White pepper
2	lb	Flank steak
1	tb	Mustard; dijon style
MUSHROOM STUFFING
2	tb	Vegetable oil
1		Onion; small, chopped
4	oz	Mushroom pieces; *
1/2	c	Parsley; chopped
2	tb	Chives; chopped
1	tb	Tomato paste
1/2	c	Bread crumbs; dried
1/4	tb	Salt
1/4	tb	Pepper
1	tb	Paprika
GRAVY
3		Bacon; strips, cubed
2		Onions; small, fine chopped
1	c	Beef broth; hot
1	tb	Mustard; dijon style
2	tb	Tomato 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.

Posted to MM-Recipes Digest V4 #6

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