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Beef Roast With Mushroom Stuffing

Ingredients
 

1/2 tsp salt
1/4 tsp white pepper
2 lb flank steak
1 tsp mustard, dijon style ----mushroom
2 tbsp vegetable oil
1 each onion, small, chopped
4 oz mushroom pieces, *
1/2 cup parsley, chopped
2 tbsp chives, chopped
1 tbsp tomato paste
1/2 cup bread crumbs, dried
1/4 tsp salt
1/4 tsp pepper

PAPRIKA GRAVY

3 each bacon, strips, cubed
2 each onions, small, fine chopped
1 cup beef broth, hot
1 tsp mustard, dijon style
2 tbsp tomato catsup




 
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Preparation
 
* 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.

 

 
Servings: 6

 

 

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