Beef Roast and Mushroom Stuffing
Roast
1/2 t. salt
1/4 t. white pepper
2 lbs. flank steak
1 t. dijon mustard
Mushroom Stuffing
2 t. vegetable oil
1 small onion, chopped
4 oz. mushroom pieces, drained, chopped
1/2 C. parsley; chopped
2 t. chives, chopped
1 t. tomato paste
1/2 C. dried bread crumbs
1/4 t. salt
1/4 t. pepper
1 t. paprika
Gravy
3 bacon strips, cubed
1 t. dijon mustard
2 small onions, finely chopped
1 C. beef broth, hot
2 t. tomato catsup
Lightly salt and pepper flank steak. Spread one side with mustard.
To prepare stuffing, heat vegetable oil in a frying pan, 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.
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