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ROSTBRATEN MIT PILZFULLE (BEEF ROAST WITH MUSHROOM STUFFING)

Category:    Beef, German, Meats, Main dishes
Yield:6 servings
 
-----------------------------------ROAST-----------------------------------
    1/2 ts Salt                                2 lb Flank Steak
    1/4 ts White Pepper                        1 ts Mustard; Dijon Style

-----------------------------MUSHROOM STUFFING-----------------------------
      2 tb Vegetable Oil                       1 tb Tomato Paste
      1 ea Onion; Small, Chopped             1/2 c  Bread Crumbs; Dried
      4 oz Mushroom Pieces; *                1/4 ts Salt
    1/2 c  Parsley; Chopped                  1/4 ts Pepper
      2 tb Chives; Chopped                     1 ts Paprika

-----------------------------------GRAVY-----------------------------------
      3 ea Bacon; Strips, Cubed                1 ts Mustard; Dijon Style
      2 ea Onions; Small, Fine Chopped         2 tb Tomato Catsup
      1 c  Beef Broth; Hot                
 
  *  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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