Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing

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Ingredients

-----ROAST-----
1/2 teaspoon Salt
1/4 teaspoon White Pepper
2 pounds Flank Steak
1 teaspoon Mustard -- Dijon Style -----MUSHROOM STUFFING-----
2 Tb Vegetable Oil
1 each Onion; Small -- Chopped
4 ounces Mushroom Pieces -- *
1/2 cup Parsley -- Chopped
2 Tb Chives -- Chopped
1 Tb Tomato Paste
1/2 cup Bread Crumbs -- Dried
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Paprika
-----GRAVY-----
3 each Bacon; Strips -- Cubed
2 each Onions; Small -- Fine Chopped
1 cup Beef Broth -- Hot
1 teaspoon Mustard -- Dijon Style
2 Tb Tomato Catsup

Procedures

* 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.

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<h1>Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing</h1>
 Ingredients :
 -----ROAST----- 
 1/2 teaspoon Salt 
 1/4 teaspoon White Pepper 
 2 pounds Flank Steak 
 1 teaspoon Mustard -- Dijon Style -----MUSHROOM STUFFING----- 
 2 Tb Vegetable Oil 
 1 each Onion; Small -- Chopped 
 4 ounces Mushroom Pieces -- * 
 1/2 cup Parsley -- Chopped 
 2 Tb Chives -- Chopped 
 1 Tb Tomato Paste 
 1/2 cup Bread Crumbs -- Dried 
 1/4 teaspoon Salt 
 1/4 teaspoon Pepper 
 1 teaspoon Paprika 
 -----GRAVY----- 
 3 each Bacon; Strips -- Cubed 
 2 each Onions; Small -- Fine Chopped 
 1 cup Beef Broth -- Hot 
 1 teaspoon Mustard -- Dijon Style 
 2 Tb Tomato Catsup 
 <hr hieght="1">
 Procudures
 
* 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. 
 
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