Beef Roast With Mushroom Stuffing

* Exported from MasterCook *

BEEF ROAST WITH MUSHROOM STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x -----------roast------------
1/2 ts Salt
1/4 ts White pepper
2 lb Flank steak
1 t Mustard -- dijon style
1 x -----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 t Paprika
1 x -----------gravy------------
3 ea Bacon -- strips, cubed
2 ea Onions -- small, fine chopped
1 c Beef broth -- hot
1 t Mustard -- dijon style
2 tb Tomato catsup

* 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.



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