Cooking Index - Cooking Recipes & IdeasRostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing Recipe - Cooking Index

Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing

Cuisine: German
Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Roast
1/2 teaspoon 2.5mlSalt
2 lbs 908g / 32ozFlank steak
1/4 teaspoon 1.3mlWhite pepper
1 teaspoon 5mlMustard - Dijon style
  Mushroom Stuffing
2 tablespoons 30mlVegetable oil
4 oz 113gMushroom pieces - *
2 tablespoons 30mlChives - chopped
1/2 cup 73g / 2.6ozBread crumbs - dried
1/4 teaspoon 1.3mlPepper
1   Onion; small - chopped
1/2 cup 73g / 2.6ozParsley - chopped
1 tablespoon 15mlTomato paste
1/4 teaspoon 1.3mlSalt
1 teaspoon 5mlPaprika
  Gravy
3   Bacon; strips - cubed
1 cup 237mlBeef broth - hot
2 tablespoons 30mlTomato catsup
2   Onions; small - fine chopped
1 teaspoon 5mlMustard - Dijon style

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.

Add 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:
Brenda Beach (Rooby)

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