Ingredients
1/2 tsp salt
1/2 tsp white pepper
2 pound flank steak
1 tsp dijon mustard
mushroom stuffing
2 tbsp vegetable oil
1 small onion, chopped
4-ounce can mushroom pieces, drained and chopped
1/2 cup chopped parsley
2 tbsp chopped chives
1 tbsp tomato paste
1/4 cup dried bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 tsp paprika
Gravy
3 strips bacon, cubed
2 small onions, diced
1 cup hot beef broth
1 tsp dijon mustard
2tbsp tomato catsup
Preparation
Lightly salt and pepper flank steak on both sides. 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, pepper and paprika.
Spread stuffing on mustard side of flank steak, roll up jelly-roll fashion and tie with thread.
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 the onions and saute for 5 minutes. Pour in beef broth, cover and simmer for 1 hour. Remove meat, season pan juices with mustard. Salt and pepper to taste, stir in catsup.
