Recipe - Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing)

ROAST
One half teaspoon Salt
One fourth teaspoon White Pepper
2 pound Flank Steak
1 teaspoon Mustard; Dijon Style

MUSHROOM STUFFING
2 tablespoon Vegetable Oil
1 Onion; Small, Chopped
4 ounce Mushroom Pieces; *
One half cup Parsley; Chopped
2 tablespoon Chives; Chopped
1 tablespoon Tomato Paste
One half cup Bread Crumbs; Dried
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Paprika

GRAVY
3 Bacon; Strips, Cubed
2 Onions; Small, Fine Chopped
1 cup Beef Broth; Hot
1 teaspoon Mustard; Dijon Style
2 tablespoon Tomato Catsup

* Mushrooms should be 1 4 ounce 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 jellyroll 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.
Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998