-----------roast------------
1/2 tsp Salt
1/4 tsp White pepper
2 lb Flank steak
1 tsp Mustard, dijon style ----mushroom stuffing------
2 tbsp Vegetable oil
1 Onion, small, chopped
4 oz Mushroom pieces, *
1/2 cup Parsley, chopped
2 tbsp Chives, chopped
1 tbsp Tomato paste
1/2 cup Bread crumbs, dried
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Paprika ----------gravy------------
3 Bacon, strips, cubed
2 Onions, small, fine chopped
1 cup Beef broth, hot
1 tsp Mustard, dijon style
2 tbsp Tomato catsup
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* 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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