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