Title: Beef Roast with Mushrooms
Categories: Beef Mushroom Entree German Roast
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.
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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.