Beef Roast With Mushroom Stuffing

Recipe Ingredients

1/4 teaspoon	1.3ml	White pepper
1 teaspoon	5ml	Mustard - Dijon style
1/2 teaspoon	2.5ml	Salt
2 lbs	908g / 32oz	Flank steak --
		Mushroom Stuffing
2 tablespoons	30ml	Vegetable oil
4 oz	113g	Mushroom pieces*
2 tablespoons	30ml	Chives - chopped
1/2 cup	73g / 2.6oz	Bread crumbs - dried
1/4 teaspoon	1.3ml	Pepper
		Gravy
2		Onions; small - fine chopped
1 teaspoon	5ml	Mustard - Dijon style
1		Onion; small - chopped
1/2 cup	73g / 2.6oz	Parsley - chopped
1 tablespoon	15ml	Tomato paste
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Paprika
3		Bacon; strips - cubed
1 cup	237ml	Beef broth - hot
2 tablespoons	30ml	Tomato catsup

Recipe Instructions

* 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 frying pan, 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 juices with mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

Source:
Elizabeth Powell

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