Recipe#11338

Title: Beef Roast

rec.food.recipes archive

(Beef Roast With Mushroom Stuffing)
 Servings:  6
 1/2 t  Salt 
 1/4 t  White Pepper
 2 lb Flank Steak
 1 t  Mustard, Dijon Style
 2 T  Vegetable Oil
 1    Onion, Small, Chopped
 4 oz Mushroom Pieces, *
 1/2 c  Parsley, Chopped
 2 T  Chives, Chopped
 1 T  Tomato Paste  
 1/2 c  Bread Crumbs, Dried
 1/4 t  Salt
 1/4 t  Pepper 
 1 t  Paprika
 3    Bacon, Strips, Cubed
 2    Onions, Small, Fine Chopped
 1 c  Beef Broth, Hot
 1 t  Mustard, Dijon Style
 2 T  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.