Beef flank steak with mushroom stuffing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 2 | pounds | Flank steak |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Vegetable oil |
| 1 | small | Onion,chopped |
| 1 | can | (4 oz) mushroom pieces, |
| Drained, chopped | ||
| ¼ | cup | Chopped parsley |
| 2 | tablespoons | Chopped chives |
| 1 | tablespoon | Tomato paste |
| ¼ | cup | Dried bread crumbs |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| 3 | Strips bacon, cubed | |
| 2 | smalls | Onions,finely chopped |
| 1 | cup | Hot beef broth |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Tomato catsup |
Directions
STUFFING
GRAVY
Lightly salt and pepper steak on both sides.Spread one side with mustard.Prepare stuffing.Heat oil in frying pan.Add onion,cook 3 minutes until lightly browned.Add mushrooms;cook 5 minutes.Stir in parsley,chives,tomato paste and bread crumbs.Season with salt,pepper and paprika. Spread stuffing on mustard side of steak.Roll up jelly roll fashion and tie with thread or string. Prepare gravy.Cook bacon in Dutch oven or heavy casserole until partially done.Add meat roll;brown on all sides,approximately 10 minutes.Add onions;saute 5 minutes.Pour in beef broth;cover Dutch oven.Simmer 1 hour.Remove meat to preheated platter. Season pan juices with mustard.Salt and pepper to taste,stir in catsup.Serve gravy separately.Yield:6 servings.