Title: Beef roast with mushroom stuffing
 Categories: Beef, Main dish
      Yield: 6 servings
 
      1 x  -----------roast------------
    1/2 t  Salt
    1/4 t  White pepper
      2 lb Flank steak
      1 t  Mustard; dijon style
      1 x  -----mushroom stuffing------
      2 T  Vegetable oil
      1 ea 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
      1 x  -----------gravy------------
      3 ea Bacon; strips, cubed
      2 ea Onions; small, fine chopped
      1 c  Beef broth; hot
      1 t  Mustard; dijon style
      2 T  Tomato catsup
 
  *  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.