Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing)

Servings: 6
Ingredients:

-----------------------------------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.