1/2 ts Salt
1/4 ts White pepper
2 lb Flank steak
1 ts Dijon mustard

-STUFFING –
2 tb Vegetable oil
1 sm Onion,chopped
1 cn (4 oz) mushroom pieces,
Drained, chopped
1/4 c Chopped parsley
2 tb Chopped chives
1 tb Tomato paste
1/4 c Dried bread crumbs
1/4 ts Salt
1/4 ts Pepper
1 ts Paprika

GRAVY
3 Strips bacon, cubed
2 sm Onions,finely chopped
1 c Hot beef broth
1 ts Dijon mustard
2 tb Tomato catsup

Lightly salt and pepper steak on both sides.Spread one side with
mustard.Prepare stuffing.Heat oil in frying pan.Add onion,cook 3 minutes
until lightly browned.Add mushrooms;cook 5 minutes.Stir in
parsley,chives,tomato paste and bread crumbs.Season with salt,pepper and
paprika. Spread stuffing on mustard side of steak.Roll up jelly roll
fashion and tie with thread or string. Prepare gravy.Cook bacon in Dutch
oven or heavy casserole until partially done.Add meat roll;brown on all
sides,approximately 10 minutes.Add onions;saute 5 minutes.Pour in beef
broth;cover Dutch oven.Simmer 1 hour.Remove meat to preheated platter.
Season pan juices with mustard.Salt and pepper to taste,stir in
catsup.Serve gravy separately.Yield:6 servings.