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Beef Roast with Mushroom Stuffing

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Submitted by wilsonsh

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

A flank steak spread with Dijon mustard, layered with a savory mushroom stuffing, rolled up jelly-roll style, and braised in a Dutch oven until fork-tender. The pan drippings become a mustard-spiked gravy served on the side. This is old-school Sunday dinner cooking at its best.

The stuffing is straightforward but well-built. Sauteed onions and chopped mushrooms get mixed with parsley, chives, tomato paste, bread crumbs, and paprika. The tomato paste adds concentrated umami and color without making the stuffing wet. Bread crumbs hold everything together so the filling stays put when you slice the roll.

Spreading Dijon on the steak before the stuffing does two things. It adds a sharp, peppery layer of flavor between the meat and the filling, and its acidity helps tenderize the inner surface of the flank steak during braising.

Browning the rolled steak in rendered bacon fat is the move that sets this apart. That 10 minutes of browning on all sides creates a deep crust and infuses the exterior with smoky richness. Then the beef broth goes in, the lid goes on, and an hour of gentle simmering transforms a tough cut into something you can slice cleanly into beautiful pinwheel rounds.

Pro Tips

  • Tie the roll tightly with kitchen string at 1-inch intervals. Loose rolls fall apart during braising and the stuffing escapes.
  • Use butcher’s twine, not regular thread. It won’t melt or break during the long cook.
  • Let the meat rest for 10 minutes before slicing. This sets the juices and keeps the pinwheels from falling apart.
  • Slice with a sharp, thin knife in one smooth motion. Sawing back and forth tears the stuffing loose.

Variations

  • Spinach and cheese: Replace the mushroom stuffing with wilted spinach and crumbled feta or blue cheese.
  • Italian style: Use sun-dried tomatoes, basil, and provolone in the stuffing and swap the gravy for a red wine reduction.
  • Slow cooker: Brown the roll on the stovetop, then transfer to a slow cooker with the broth and cook on low for 6-8 hours.

Ingredients

Roast
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML WHITE PEPPER
2 907.2
POUNDS G FLANK STEAK
1 5
TEASPOON ML DIJON MUSTARD
Mushroom stuffing
2 30
TABLESPOONS ML VEGETABLE OIL
1 1
SMALL SMALL ONION
chopped
4 115.6
OUNCES ML/G MUSHROOMS, CANNED
pieces
½ 118
CUP ML PARSLEY LEAVES
chopped
2 30
TABLESPOONS ML CHIVE
chopped
1 15
TABLESPOON ML TOMATO PASTE
½ 118
CUP ML BREAD CRUMBS
dried
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML PAPRIKA
Gravy
3 3
EACH EACH BACON
strips, cubed *
2 2
SMALL SMALL ONIONS
fine chopped
1 237
CUP ML BEEF STOCK
hot
1 5
TEASPOON ML DIJON MUSTARD
2 30
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 318 38% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 631mg 26%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 71g
Vitamin A 15% Vitamin C 19%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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