Rostbraten Mit Pilzfullemain dish, meats ----ROAST---- 1/2 teaspoon salt 2 lb flank steak 1/4 teaspoon white pepper 1 teaspoon mustard; dijon style ----MUSHROOM STUFFING---- 2 tablespoon vegetable oil 4 oz mushroom pieces; * 2 tablespoon chives; chopped 1/2 cup bread crumbs; dried 1/4 teaspoon pepper 1 onion; small, chopped 1/2 cup parsley; chopped 1 tablespoon tomato paste 1/4 teaspoon salt 1 teaspoon paprika ----GRAVY---- 3 bacon; strips, cubed 1 cup beef broth; hot 2 tablespoon tomato catsup 2 onions; small, fine chopped 1 teaspoon mustard; dijon style * 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. Submitted By RICH BOSSARD |
