Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing)

Ingredients

Roast

• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 lbs flank steaks
• 1 teaspoon Dijon mustard

Mushroom Stuffing

• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 4 ounces mushroom pieces
• 1/2 cup parsley, chopped
• 2 tablespoons chives, chopped
• 1 tablespoon tomato paste
• 1/2 cup breadcrumbs, dried
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon paprika

Gravy

• 3 slices bacon, cubed
• 2 small onions, finely chopped
• 1 cup beef broth, hot
• 1 teaspoon Dijon mustard
• 2 tablespoons catsup

Directions

1. 1

   Lightly salt and pepper flank steak.

2. 2

   Spread one side with mustard.

3. 3

   To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned.

4. 4

   Add mushroom pieces; cook for 5 minutes.

5. 5

   Stir in parsley, chives, tomato paste, and bread crumbs.

6. 6

   Season with salt and pepper and paprika.

7. 7

   Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.

8. 8

   To prepare gravy, cook bacon in a Dutch oven until partially done.

9. 9

   Add the meat roll and brown on all sides, approximately 10 minutes.

10. 10

    Add onions and saute for 5 minutes.

11. 11

    Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.

12. 12

    Remove meat to a preheated platter.

13. 13

    Season pan juices with mustard.

14. 14

    Salt and pepper to taste; stir in catsup.

15. 15

    Serve the gravy separately.