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Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing)

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(0)
CATEGORY CUISINE TAG YIELD
Meats, Vegetables German Beef, German, Meats, Main dish 6 Servings

INGREDIENTS

1/2 ts Salt
1/4 ts White Pepper
2 lb Flank Steak
1 ts Mustard; Dijon Style
2 tb Vegetable Oil
1 Onion; Small, Chopped
4 oz Mushroom Pieces; *
1/2 c Parsley; Chopped
2 tb Chives; Chopped
1 tb Tomato Paste
1/2 c Bread Crumbs; Dried
1/4 ts Salt
1/4 ts Pepper
1 ts Paprika
3 Bacon; Strips, Cubed
2 Onions; Small, Fine Chopped
1 c Beef Broth; Hot
1 ts Mustard; Dijon Style
2 tb Tomato Catsup

INSTRUCTIONS

ROAST
MUSHROOM STUFFING
GRAVY
*  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.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

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