Title: Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing)
Categories: German, Beef
Yield: 6 servings
-----------------------------------ROAST-----------------------------------
1/2 ts Salt 2 lb Flank Steak
1/4 ts White Pepper 1 ts Mustard; Dijon Style
-----------------------------MUSHROOM STUFFING-----------------------------
2 tb Vegetable Oil 1 tb Tomato Paste
1 ea Onion; Small, Chopped 1/2 c Bread Crumbs; Dried
4 oz Mushroom Pieces; * 1/4 ts Salt
1/2 c Parsley; Chopped 1/4 ts Pepper
2 tb Chives; Chopped 1 ts Paprika
-----------------------------------GRAVY-----------------------------------
3 ea Bacon; Strips, Cubed 1 ts Mustard; Dijon Style
2 ea Onions; Small, Fine Chopped 2 tb Tomato Catsup
1 c Beef Broth; Hot
* 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.
