Title: Beef Roast with Mushroom Stuffing
Categories: Beef German
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 | Mushrooms, Fresh |
| 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 |
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.