Rostbraten Mit Pilzfulle (beef Roast With Mushroom Stuffing)

Serves:

Ingredients:

--------- ROAST ---------
1/2 ts Salt
2 lb Flank Steak
--------- MUSHROOM STUFFING ---------
2 Tb Vegetable Oil
4 oz Mushroom Pieces; *
2 Tb Chives; Chopped
1/2 c Bread Crumbs; Dried
1/4 ts Pepper
--------- GRAVY ---------
3 ea Bacon; Strips, Cubed
1 c Beef Broth; Hot
2 Tb Tomato Catsup
--------- ROAST ---------
1/4 ts White Pepper
1 ts Mustard; Dijon Style
--------- MUSHROOM STUFFING ---------
1 ea Onion; Small, Chopped
1/2 c Parsley; Chopped
1 Tb Tomato Paste
1/4 ts Salt
1 ts Paprika
--------- GRAVY ---------
2 ea Onions; Small, Fine Chopped
1 ts Mustard; Dijon Style

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.