| 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
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”