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Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffi

beef, ethnic, main dish, meats

----ROAST----
1/2 teaspoon salt
2 lb flank steak
1/4 teaspoon white pepper
1 teaspoon mustard; dijon style
----MUSHROOM STUFFING----
2 tablespoon vegetable oil
4 oz mushroom pieces; *
2 tablespoon chives; chopped
1/2 cup bread crumbs; dried
1/4 teaspoon pepper
1 each onion; small, chopped
1/2 cup parsley; chopped
1 tablespoon tomato paste
1/4 teaspoon salt
1 teaspoon paprika
----GRAVY----
3 each bacon; strips, cubed
1 cup beef broth; hot
2 tablespoon tomato catsup
2 each onions; small, fine chopped
1 teaspoon mustard; dijon style

* 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.

Yield: 6 servings

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