Beef Roast with Mushroom Stuffing

Yields:	6 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

Ingredients

		---	-----------roast------------
1/2	teaspoon	salt
1/4	teaspoon	white pepper
2	pounds	beef, flank steak
1	teaspoon	dijon mustard
		---	-----mushroom stuffing------
2	tablespoons	vegetable oil
1	small	onion	chopped
4	ounces	mushrooms, canned	pieces
1/2	cup	parsley leaves	chopped
2	tablespoons	chives	chopped
1	tablespoon	tomato paste
1/2	cup	bread crumbs	dried
1/4	teaspoon	salt
1/4	teaspoon	black pepper
1	teaspoon	paprika
		---	-----------gravy------------
3	each	bacon	strips, cubed
2	small	onions	fine chopped
1	cup	beef broth	hot
1	teaspoon	dijon mustard
2	tablespoons	ketchup

Directions

* 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. Add onions and sauté 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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Member Review

Crusty Cuban

I just got a breadmaker, without a manual, and I have never used one of these things in my life! Being new at this, I chose this recipe (as my first effort) for its simplicity of ingredients. The bread came out so true to its name - wonderfully crusty and very tasty! A huge thanks to the person who posted this recipe!

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