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Flank Steak With Mushroom Stuffing

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If you wanna try steak at its best, this Beef Flank Steakwith Mushroom Stuffing is something you cannot miss. Great with mushroom stuffing and delicious gravy this Beef Flank Steakwith Mushroom Stuffing is suchan impressive deal for all. Give it a try and see!
  White pepper 1⁄4 Teaspoon
  Flank steak 2 Pound
  Dijon style mustard 1 Teaspoon
  Mushroom stuffing 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Onion 1 Small, chopped
  Canned mushroom 4 Ounce (Drained Chopped)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped chives 2 Tablespoon
  Tomato paste 1 Tablespoon
  Breadcrumbs 1⁄4 Cup (4 tbs), dried
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1 Teaspoon
  Gravy 1 Cup (16 tbs)
  Bacon strip 3 , cubed
  Onions 2 Small, finely chopped
  Beef broth 1 Cup (16 tbs)
  Tomato catsup 2 Tablespoon

Lightly salt and pepper steak on both sides.
Spread one side with mustard.
Prepare stuffing.
Heat oil in frypan.
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; 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.

Recipe Summary

Difficulty Level: 
Side Dish

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