Beef Flank Steak with Mushroom Stuffing

By flodixon

Ingredients

• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 pounds flank steak
• 1 teaspoon Dijon-style mustard
• MUSHROOM STUFFING
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 4 ounce can mushroom pieces, drained, chopped
• 1/4 chopped parsley
• 2 tablespoons chopped chives
• 1 tablespoontomato paste
• 1/4 cup dried breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• GRAVY
• 3 strips bacon, cubed
• 2 small onions, finely chopped
• 1 cup hot beef broth
• 1 teaspoon Dijon-style mustard
• 2 tablespoons tomato catsup

Details

Preparation time 45mins
Cooking time 46mins

Preparation

Step 1

Pound flank steak to 1/2 - 3/4 of its thickness

Lightly salt and pepper steak on both sides

Spread one side with mustard.

Prepare stuffing: Heat oil in fry pan. Add onion, cook for 3 minutes, until lightly browned. Add mushrooms; cook 5 minutes. Stir in parsley, chives, tamato paste, and breadcrumbs. Season with salt, pepper and paprika.

Spread stuffing on mustard side of steak. Roll up jelly-roll fashion; tie with thread of string.

Prepare gravy: Cook bacon in Dutch oven or heavy casserole until partially done. Add meat roll; brown all sides, approximately 10 minutes. Add onions; saute 5 minutes. Pour in beef broth: cover Dutch oven. Simmer 1 hour. Remove meat to preheated platter.

Season pan juices with mustard. Salt and pepper to taste; stir in catsup. Serve gravy separately.