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