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Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon 2 1/2ml Salt

  2. 2 lbs 908g / 32oz Flank steak

  3. 1/4 teaspoon 1 1/3ml White pepper

  4. 1 teaspoon 5ml Mustard - Dijon style Mushroom Stuffing

  5. 2 tablespoons 30ml Vegetable oil

  6. 4 oz 113g Mushroom pieces -

  7. 2 tablespoons 30ml Chives - chopped

  8. 1/2 cup 73g / 2.6oz Bread crumbs - dried

  9. 1/4 teaspoon 1 1/3ml Pepper

  10. 1 Onion; small - chopped

  11. 1/2 cup 73g / 2.6oz Parsley - chopped

  12. 1 tablespoon 15ml Tomato paste

  13. 1/4 teaspoon 1 1/3ml Salt

  14. 1 teaspoon 5ml Paprika Gravy

  15. 3 Bacon; strips - cubed

  16. 1 cup 237ml Beef broth - hot

  17. 2 tablespoons 30ml Tomato catsup

  18. 2 Onions; small - fine chopped

  19. 1 teaspoon 5ml Mustard - Dijon style

Instructions Jump to Ingredients ↑

  1. Recipe 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 frying pan, 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. Add 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 juices with mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

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