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Beef Roast with Mushroom Stuffing


1/2 teaspoon salt
1/4 teaspoon white pepper
2 lbs. flank steak
1 teaspoon mustard, dijon style
2 tablespoons vegetable oil
1 small onions, chopped
1 (4-ounce) can mushroom pieces, drained and chopped
1/2 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste
1/2 cup breadcrumbs, dried
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika


3 bacon, strips, cubed
2 small onions, fine chopped
1 cup beef broth, hot
1 teaspoon mustard, dijon style
2 tablespoons catsup

Lightly salt and pepper flank steak. Spread one side with mustard.

To prepare stuffing, heat vegetable oil in a fry 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.

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. Add 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 juices with mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

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