Rostbraten mit pilzfulle (beef roast with mushroom stuffing)
Yield: 6 servings ---
Ingredients:
- 1/2 ts Salt 2 lb Flank Steak
- 1/4 ts White Pepper 1 ts Mustard; Dijon Style -----------------------------MUSHROOM STUFFING-----------------------------
- 2 tb Vegetable Oil 1 tb Tomato Paste
- 1 ea Onion; Small Chopped 1/2 c Bread Crumbs; Dried
- 4 oz Mushroom Pieces; * 1/4 ts Salt
- 1/2 c Parsley; Chopped 1/4 ts Pepper
- 2 tb Chives; Chopped 1 ts Paprika -----------------------------------GRAVY-----------------------------------
- 3 ea Bacon; Strips Cubed 1 ts Mustard; Dijon Style
- 2 ea Onions; Small Fine Chopped 2 tb Tomato Catsup
- 1 c Beef Broth; Hot
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.
