Title: Beef Roast with Mushroom Stuffing
Categories: Beef, Main dish
Yield: 6 Servings

-----------roast------------
1/2 ts Salt
1/4 ts White pepper
2 lb Flank steak
1 ts Mustard; dijon style
-----mushroom stuffing------
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
-----------gravy------------
3 Bacon; strips, cubed
2 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini