Beef Roast with Mushroom Stuffing

---------- Recipe via Meal-Master (tm) v8.01

Title: Beef Roast with Mushroom Stuffing
Categories: Beef
Yield: 6 servings

1 x -----------roast------------ 1/2 ts Salt
1/4 ts White pepper 2 lb Flank steak
1 ts 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 ts Paprika
1 x -----------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

* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
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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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