Rostbraten mit pilzfulle (beef roast with mus
Yield: 6 Servings MMM
Ingredients:
- 1/2 ts Salt
- 1/4 ts White Pepper
- 2 lb Flank Steak
- 1 ts Mustard; Dijon Style MMMMM---------------------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 ts Paprika MMMMM---------------------------GRAVY--------------------------------
- 3 ea Bacon; Strips Cubed
- 2 ea Onions; Small Fine Chopped
- 1 c Beef Broth; Hot
- 1 ts Mustard; Dijon Style
- 2 tb Tomato Catsup
Instructions:
* 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.
