Flank Steak With Mushroom Stuffing
|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|
|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.
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.
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.