1/2 tsp Salt
1/4 tsp White pepper
2 lb Flank steak
1 tsp Dijon mustard
STUFFING
2 tbsp Vegetable oil
1 small Onion,chopped
1 can (4 oz) mushroom pieces,
Drained, chopped
1/4 cup Chopped parsley
2 tbsp Chopped chives
1 tbsp Tomato paste
1/4 cup Dried bread crumbs
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Paprika
GRAVY
3 Strips bacon, cubed
2 small Onions,finely chopped
1 cup Hot beef broth
1 tsp Dijon mustard
2 tbsp Tomato catsup
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Lightly salt and pepper steak on both sides.Spread one side with mustard.Prepare stuffing.Heat oil in frying pan.Add onion,cook 3 minutes until lightly browned.Add mushrooms;cook 5 minutes.Stir in parsley,chives,tomato paste and bread crumbs.Season with salt,pepper and paprika. Spread stuffing on mustard side of steak.Roll up jelly roll fashion and tie with thread or string. Prepare gravy.Cook bacon in Dutch oven or heavy casserole until partially done.Add meat roll;brown on all sides,approximately 10 minutes.Add onions;saute 5 minutes.Pour in beef broth;cover Dutch oven.Simmer 1 hour.Remove meat to preheated platter. Season pan juices with mustard.Salt and pepper to taste,stir in catsup.Serve gravy separately.Yield:6 servings.
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