- home |
- Add My Recipe |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My menus |
- My Settings |
- Sign In |
- Sign Up
![]() |
|

Beef Roast with Mushroom Stuffing
Ingredients
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. Member ReviewCrusty 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! |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||