Rostbraten Mit Pilzfulle (Beef Roast W Mushroom Stuffing)

Recipe Ingredients

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.