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Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing)

Ingredients: 1/2 Teaspoon(s) salt 2 lb flank steak 1/4 Teaspoon(s) white pepper 1 ts mustard; dijon style 2 Tablespoon(s) vegetable oil 1 tb tomato paste 1 onion; small, chopped 1/2 c bread crumbs; dried 4 Ounce(s) mushroom pieces; * 1/4 ts salt 1/2 Cup(s) parsley; chopped 1/4 ts pepper 2 Tablespoon(s) chives; chopped 1 ts paprika 3 bacon; strips, cubed 1 ts mustard; dijon style 2 onions; small, fine chopped 2 tb tomato catsup 1 Cup(s) beef broth; hot Directions: 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. Comments: * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
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