Beef Roast with Mushroom Stuffing
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Beef Roast with Mushroom Stuffing
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 Mushrooms, Fresh 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 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. 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. |