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Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing

Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories : Beef German Meats Main Dish

Ingredients:

ROAST
1/2 teaspoon Salt
1/4 teaspoon White Pepper
2 pounds Flank Steak
1 teaspoon Mustard --Dijon Style

MUSHROOM STUFFING
2 Tb Vegetable Oil
1each Onion; Small --Chopped
4 ounces Mushroom Pieces --*
1/2 cup Parsley --Chopped
2 Tb Chives --Chopped
1 Tb 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 Tb Tomato Catsup

Preparation:

* 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.













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