*  Exported from  MasterCook  *
 
                     BEEF ROAST WITH MUSHROOM STUFFING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            -----------roast------------
      1/2   ts           Salt
      1/4   ts           White pepper
    2       lb           Flank steak
    1       t            Mustard -- dijon style
    1       x            -----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       t            Paprika
    1       x            -----------gravy------------
    3       ea           Bacon -- strips, cubed
    2       ea           Onions -- small, fine chopped
    1       c            Beef broth -- hot
    1       t            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.
  
 
 
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