Mushroom Stuffed Flank Steak

Ingredients

Flank Steak and Stuffing

• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 lbs flank steaks
• 1 teaspoon Dijon mustard
• 2 tablespoons vegetable oil
• 1/3 cup chopped onion

• 1 (4 ounce) can mushroom pieces, drained and chopped (or 1/2 cup fresh, chopped)
• 1/2 cup parsley, chopped
• 2 tablespoons chives, chopped
• 1 tablespoon tomato paste
• 1/2 cup dry breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon paprika

Gravy

• 3 strips bacon, chopped
• 3/4 cup finely chopped onion
• 1 cup hot beef broth, or more, to desired consistency
• 1 teaspoon Dijon mustard
• 2 tablespoons catsup

Directions

1. 1

   Lightly salt and pepper both sides of the 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 and cook for 5 minutes.

5. 5

   Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Add the finely chopped onions and saute for 5 minutes.

10. 10

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

11. 11

    Transfer meat to a preheated platter.

12. 12

    Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.

13. 13

    Serve the gravy separately.