Recipe - Beef Flank Steak With Mushroom Stuffing

One half teaspoon Salt
One fourth teaspoon White pepper
2 pound Flank steak
1 teaspoon Dijon mustard

STUFFING
2 tablespoon Vegetable oil
1 small Onion,chopped
1 cn (4 oz) mushroom pieces,
Drained, chopped
One fourth cup Chopped parsley
2 tablespoon Chopped chives
1 tablespoon Tomato paste
One fourth cup Dried bread crumbs
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Paprika

GRAVY
3 Strips bacon, cubed
2 small Onions,finely chopped
1 cup Hot beef broth
1 teaspoon Dijon mustard
2 tablespoon Tomato catsup

Lightly salt and pepper steak on both sides.Spread one side with
mustard.Prepare stuffing.Heat oil in frying pan.Add onion,cook 3 minutes
until lightly browned.Add mushrooms;cook 5 minutes.Stir in
parsley,chives,tomato paste and bread crumbs.Season with salt,pepper and
paprika. Spread stuffing on mustard side of steak.Roll up jelly roll
fashion and tie with thread or string. Prepare gravy.Cook bacon in Dutch
oven or heavy casserole until partially done.Add meat roll;brown on all
sides,approximately 10 minutes.Add onions;saute 5 minutes.Pour in beef
broth;cover Dutch oven.Simmer 1 hour.Remove meat to preheated platter.
Season pan juices with mustard.Salt and pepper to taste,stir in
catsup.Serve gravy separately.Yield:6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini