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German   -   Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing   adapted from unknown

Description  
Ingredients
  • -----ROAST-----
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon White Pepper
  • 2 Pounds Flank Steak
  • 1 Teaspoon Mustard -- Dijon Style
  • -----MUSHROOM STUFFING-----
  • 2 Tablespoons Vegetable Oil
  • 1 Each Onion; Small -- Chopped
  • 4 Ounces Mushroom Pieces -- *
  • 1/2 Cup Parsley -- Chopped
  • 2 Tablespoons Chives -- Chopped
  • 1 Tablespoon Tomato Paste
  • 1/2 Cup Bread Crumbs -- Dried
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Teaspoon Paprika
  • -----GRAVY-----
  • 3 Each Bacon; Strips -- Cubed
  • 2 each Onions; Small -- Fine Chopped
  • 1 cup Beef Broth -- Hot
  • 1 teaspoon Mustard -- Dijon Style
  • 2 tablespoons Tomato Catsup
Directions * 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.
Serves 6
Time to Make 0:00



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