Beef flank steak with mushroom stuffing

Yield: 6 servings

Measure 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

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.

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