Title: Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffin
Categories: Beef
Yield: 6 Servings

		ROAST-----
1/2	ts	Salt
1/4	ts	White Pepper
2	lb	Flank Steak
1	ts	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	ts	Salt
1/4	ts	Pepper
1	ts	Paprika
		GRAVY-----
3		Bacon; Strips -- Cubed
2		Onions; Small -- Fine
		Chopped
1	c	Beef Broth -- Hot
1	ts	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.

Recipe By :

From: Date: 05/27

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