Beef Roast With Mushroom Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Beef, Main dish | 6 | Servings |
INGREDIENTS
| roast | ||
| 1/2 | t | Salt |
| 1/4 | t | White pepper |
| 2 | lb | Flank steak |
| 1 | t | Mustard, dijon style |
| mushroom stuffing | ||
| 2 | T | Vegetable oil |
| 1 | Onion, small chopped | |
| 4 | oz | Mushroom pieces, * |
| 1/2 | c | Parsley, chopped |
| 2 | T | Chives, chopped |
| 1 | T | Tomato paste |
| 1/2 | c | Bread crumbs, dried |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | t | Paprika |
| gravy | ||
| 3 | Bacon, strips cubed | |
| 2 | Onions, small fine chopped | |
| 1 | c | Beef broth, hot |
| 1 | t | Mustard, dijon style |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 659
Calories From Fat: 315
Total Fat: 35.1g
Cholesterol: 193.3mg
Sodium: 933mg
Potassium: 993.7mg
Carbohydrates: 14.6g
Fiber: 2.2g
Sugar: 4g
Protein: 67.8g