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Rostbraten Mit Pilzfulle (Beef Roast With Mus

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROSTBRATEN MIT PILZFULLE (BEEF ROAST WITH MUS
 Categories: Beef, German, Meats, Main dish
      Yield: 6 Servings
 
MMMMM---------------------------ROAST--------------------------------
    1/2 ts Salt
    1/4 ts White Pepper
      2 lb Flank Steak
      1 ts Mustard; Dijon Style

MMMMM---------------------MUSHROOM STUFFING--------------------------
      2 tb Vegetable Oil
      1 ea Onion; Small, Chopped
      4 oz Mushroom Pieces; *
    1/2 c  Parsley; Chopped
      2 tb Chives; Chopped
      1 tb Tomato Paste
    1/2 c  Bread Crumbs; Dried
    1/4 ts Salt
    1/4 ts Pepper
      1 ts Paprika

MMMMM---------------------------GRAVY--------------------------------
      3 ea Bacon; Strips, Cubed
      2 ea Onions; Small, Fine Chopped
      1 c  Beef Broth; Hot
      1 ts Mustard; Dijon Style
      2 tb 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.
 
MMMMM

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