* Exported from MasterCook * BEEF ROAST WITH MUSHROOM STUFFING Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 x -----------roast------------ 1/2 ts Salt 1/4 ts White pepper 2 lb Flank steak 1 t Mustard -- dijon style 1 x -----mushroom stuffing------ 2 tb Vegetable oil 1 ea Onion -- small, chopped 4 oz Mushroom pieces -- * 1/2 c Parsley -- chopped 2 tb Chives -- chopped 1 tb Tomato paste 1/2 c Bread crumbs -- dried 1/4 ts Salt 1/4 ts Pepper 1 t Paprika 1 x -----------gravy------------ 3 ea Bacon -- strips, cubed 2 ea Onions -- small, fine chopped 1 c Beef broth -- hot 1 t Mustard -- dijon style 2 tb 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. - - - - - - - - - - - - - - - - - -