Rostbraten mit pilzfulle (beef roast w/ mushroom stuffing

6 servings

Ingredients

Quantity Ingredient
½ teaspoon Salt
2 pounds Flank Steak
¼ teaspoon White Pepper
1 teaspoon Mustard -- Dijon Style
2 tablespoons Vegetable Oil
1 tablespoon Tomato Paste
1 Onion; Small -- Chopped
½ cup Bread Crumbs -- Dried
4 ounces Mushroom Pieces -- *
¼ teaspoon Salt
½ cup Parsley -- Chopped
¼ teaspoon Pepper
2 tablespoons Chives -- Chopped
1 teaspoon Paprika
3 Bacon; Strips -- Cubed
1 teaspoon Mustard -- Dijon Style
2 Onions; Small -- Fine
Chopped
2 tablespoons Tomato Catsup
1 cup Beef Broth -- Hot

Directions

ROAST

MUSHROOM STUFFING

GRAVY

* 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 pr Recipe By :

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