Beef roast with mushroom stuffing

6 servings

Ingredients

Quantity Ingredient
1 x -----------roast------------
½ teaspoon Salt
¼ teaspoon White pepper
2 pounds Flank steak
1 teaspoon Mustard; dijon style ---mushroom stuffing------
2 tablespoons Vegetable oil
1 each Onion; small, chopped
4 ounces Mushroom pieces; *
½ cup Parsley; chopped
2 tablespoons Chives; chopped
1 tablespoon Tomato paste
½ cup Bread crumbs; dried
¼ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Paprika ---------gravy------------
3 eaches Bacon; strips, cubed
2 eaches Onions; small, fine chopped
1 cup Beef broth; hot
1 teaspoon Mustard; dijon style
2 tablespoons Tomato catsup

Directions

* 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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