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Beef Roast With Mushroom Stuffing Recipe

by Global Cookbook

Ingredients

1/2 tsp Salt 1/4 tsp White pepper 2 lb Flank steak 1 tsp Mustard, dijon style 2 tsp Vegetable oil 1 x Onion, small, minced 4 ounce Mushroom pcs, * 1/2 c. Parsley, minced 2 tsp Chives, minced 1 tsp Tomato paste

1/2 c. Bread crumbs, dry 1/4 tsp Salt 1/4 tsp Pepper 1 tsp Paprika 3 x Bacon, strips, cubed 2 x Onions, small, fine minced 1 c. Beef broth, warm 1 tsp Mustard, dijon style 2 tsp Tomato catsup

Directions

1. Mushrooms should be 1 4 ounce can of mushroom pcs liquid removed and minced.
2. Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add in onion and cook for 3 min, till lightly browned. Add in mushroom pcs; cook for 5 min. 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 possibly string. To prepare gravy, cook bacon in a Dutch oven till partially done. Add in the meat roll and brown on all sides, approximately 10 min. Ad onions and saute/fry for 5 min. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter.
3. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

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