Rostbraten mit pilzfulle (beef roast with mushroom

6 servings

Ingredients

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