———————————–ROAST———————————– 1/2 t Salt
1/4 t White Pepper
2 lb Flank Steak
1 t Mustard; Dijon Style
—————————–MUSHROOM STUFFING—————————– 2 T Vegetable Oil
1 ea Onion; Small, Chopped
4 oz Mushroom Pieces; *
1/2 c Parsley; Chopped
2 T Chives; Chopped
1 T Tomato Paste
1/2 c Bread Crumbs; Dried
1/4 t Salt
1/4 t Pepper
1 t Paprika
———————————–GRAVY———————————– 3 ea Bacon; Strips, Cubed
2 ea Onions; Small, Fine Chopped
1 c Beef Broth; Hot
1 t Mustard; Dijon Style
2 T Tomato Catsup
* 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.