| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Beef, Main dish |
6 |
Servings |
INGREDIENTS
|
|
———–roast———— |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 2 |
lb |
Flank steak |
| 1 |
ts |
Mustard; dijon style —mushroom stuffing—— |
| 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 ———gravy———— |
| 3 |
|
Bacon; strips, cubed |
| 2 |
|
Onions; small, fine chopped |
| 1 |
c |
Beef broth; hot |
| 1 |
ts |
Mustard; dijon style |
| 2 |
tb |
Tomato catsup |
INSTRUCTIONS
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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