Title: Rostbraten mit pilzfulle (beef roast with mus
 Categories: Beef, German, Meats, Main dish
      Yield: 6 Servings
 
MMMMM---------------------------ROAST--------------------------------
    1/2 ts Salt
    1/4 ts White Pepper
      2 lb Flank Steak
      1 ts Mustard; Dijon Style

MMMMM---------------------MUSHROOM STUFFING--------------------------
      2 tb Vegetable Oil
      1 ea 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

MMMMM---------------------------GRAVY--------------------------------
      3 ea Bacon; Strips, Cubed
      2 ea Onions; Small, Fine Chopped
      1 c  Beef Broth; Hot
      1 ts Mustard; Dijon Style
      2 tb 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.