ADVERTISERS
Beef Roast with Mushroom StuffingRecipe : Beef Roast with Mushroom Stuffing
Procedure :
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. |
