Beef Roast with mushroom stuffing ~ Rostbraten Mit Pilzfulle

Recipe Categories : | German | Beef | Mushroom |

Ingredients :

• ½ tspn salt
• ¼ tspn white pepper
• 2 lb flank steak
• 1 tspn Dijon mustard
  mushroom stuffing
  
• 2 tspn vegetable oil
• 1 small onion, chopped
• 4 oz mushroom pieces
• ½ cup parsley, chopped
• 2 tspn chives, chopped
• 1 tspn tomato paste
• ½ cup bread crumbs, dried
• ¼ tspn salt
• ¼ tspn pepper
• 1 tspn paprika
  gravy
  
• 3 bacon strips, cubed
• 2 small onions, finely chopped
• 1 cup beef broth
• 1 tspn Dijon mustard
• 2 tspn tomato catsup

Preparation and Cooking Instructions

1. Lightly salt and pepper flank steak. Spread one side with mustard.
2. To prepare stuffing, heat vegetable oil in a frying-pan, 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.
3. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
4. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Add onions and sauté for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
5. Remove meat to a preheated platter. Season pan juices with mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.