Rostbraten mit pilzfulle (beef roast with mushrooms)

6 servings

Ingredients

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

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 preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

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