ROSTBRATEN MIT PILZFÜLLUNG
(Beef Roast With Mushroom Stuffing)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 lb. flank steak
1 teaspoon dijon mustard
MUSHROOM STUFFING
2 tablespoons vegetable oil
1 small onion, chopped
4 oz. mushroom pieces (fresh or canned)
1/2 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste
1/2 cup bread crumbs, dried
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
GRAVY
3 strips bacon, cubed
2 small onions, finely chopped
1 cup beef broth, hot
1 teaspoon dijon mustard
2 tablespoon tomato catsup
Lightly salt and pepper flank steak. Spread one side with mustard. To prepare
stuffing, heat vegetable oil in a frying 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 sauté 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.
Serves 6.