Beef Roast With Mushroom Stuffing
Serves:
Ingredients:
-----------roast------------
1/4
ts
White pepper
1
ts
Mustard; dijon style
2
tb
Vegetable oil
4
oz
Mushroom pieces; *
2
tb
Chives; chopped
1/2
c
Bread crumbs; dried
1/4
ts
Pepper
-----------gravy------------
2
Onions; small, fine chopped
1
ts
Mustard; dijon style
1/2
ts
Salt
2
lb
Flank steak
-----mushroom stuffing------
1
Onion; small, chopped
1/2
c
Parsley; chopped
1
tb
Tomato paste
1/4
ts
Salt
1
ts
Paprika
3
Bacon; strips, cubed
1
c
Beef broth; hot
2
tb
Tomato catsup
Method:
* 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.