Rostbraten mit pilzfulle (beef roast with mushroom stuffin

Yield: 6 servings

Measure Ingredient
\N \N ROAST-----
½ teaspoon Salt
¼ teaspoon White Pepper
2 pounds Flank Steak
1 teaspoon Mustard -- Dijon Style
\N \N 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
\N \N GRAVY-----
3 eaches Bacon; Strips -- Cubed
2 eaches Onions; Small -- Fine
\N \N Chopped
1 cup Beef Broth -- Hot
1 teaspoon Mustard -- Dijon Style
2 tablespoons Tomato Catsup

* 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.

Recipe By :

From: Date: 05/27

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