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. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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