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BEEF ROAST WITH MUSHROOM STUFFING

Category:    Beef, Main dishes
Yield:6 servings
 
      1 x  -----------roast------------      1/2 t  Salt
    1/4 t  White pepper                        2 lb Flank steak
      1 t  Mustard; dijon style                1 x  -----mushroom stuffing------
      2 T  Vegetable oil                       1 ea Onion; small, chopped
      4 oz Mushroom pieces; *                1/2 c  Parsley; chopped
      2 T  Chives; chopped                     1 T  Tomato paste
    1/2 c  Bread crumbs; dried               1/4 t  Salt
    1/4 t  Pepper                              1 t  Paprika
      1 x  -----------gravy------------        3 ea Bacon; strips, cubed
      2 ea Onions; small, fine chopped         1 c  Beef broth; hot
      1 t  Mustard; dijon style                2 T  Tomato catsup
 
  *  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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