-roast-- 1/2 ts Salt 1/4 ts White pepper 2 lb Flank steak 1 ts Mustard; dijon style mushroom stuffing- 2 tb Vegetable oil 1 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 ------gravy------------ 3 Bacon; strips, cubed 2 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.
+++++ ++++ ++++
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.
Leave a Reply