Beef Roast And Mushroom Stuffing

Serves: 4-6

Ingredients

1/2 tsp salt
1/4 tsp white pepper
2 lbs flank steak
1 tsp dijon mustard
Mushroom Stuffing:
2 tsps vegetable oil
1 small onion, chopped
4 oz. mushroom pieces, drained, chopped
1/2 cup parsley; chopped
2 tsps chives, chopped
1 tsp tomato paste
1/2 cup dried bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 tsp paprika
Gravy:
3 bacon strips, cubed
1 tsp Dijon mustard
2 small onions, finely chopped
1 cup beef broth, hot
2 tsps tomato catsup

Method

  1. Lightly salt and pepper flank steak. Spread one side with mustard.
  2. To prepare stuffing, heat vegetable oil in a frying pan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces, cook for 5 minutes.
  3. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika.
  4. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
  5. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Add onions and saute‚ for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
  6. Remove meat to a preheated platter.
  7. Season pan juices with mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

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