1 x ———–roast————
1/2 t Salt
1/4 t White pepper
2 lb Flank steak
1 t Mustard; dijon style
1 x —–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
1 x ———–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.