Beef Flank Steak with Mushroom Stuffing
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 2 | pounds |
beef, flank steak (london broil)
|
|
| 1 | teaspoon |
dijon mustard
|
|
| Stuffing | |||
| 2 | tablespoons |
vegetable oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | can |
mushrooms
pieces, drained, chopped |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
chives
chopped |
|
| 1 | tablespoon |
tomato paste
|
|
| ¼ | cup |
bread crumbs
dried |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
paprika
|
|
| Gravy | |||
| 3 | strips |
bacon
cubed |
|
| 2 | small |
onions
finely chopped |
|
| 1 | cup |
beef stock
hot |
|
| 1 | teaspoon |
dijon mustard
|
|
| 2 | tablespoons |
ketchup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 907.2 | g |
beef, flank steak (london broil)
|
|
| 5 | ml |
dijon mustard
|
|
| Stuffing | |||
| 3E+1 | ml |
vegetable oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | can |
mushrooms
pieces, drained, chopped |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
chives
chopped |
|
| 15 | ml |
tomato paste
|
|
| 59 | ml |
bread crumbs
dried |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
paprika
|
|
| Gravy | |||
| 3 | strips |
bacon
cubed |
|
| 2 | small |
onions
finely chopped |
|
| 237 | ml |
beef stock
hot |
|
| 5 | ml |
dijon mustard
|
|
| 3E+1 | ml |
ketchup
|
|
Directions
Lightly salt and pepper steak on both sides.
Spread one side with mustard.
Prepare stuffing.
Heat oil in frying pan.
Add onion, cook 3 minutes until lightly browned.
Add mushrooms;cook 5 minutes.
Stir in parsley, chives, tomato paste and bread crumbs.
Season with salt, pepper and paprika.
Spread stuffing on mustard side of steak.
Roll up jelly roll fashion and tie with thread or string.
Prepare gravy.
Cook bacon in Dutch oven or heavy casserole until partially done.
Add meat roll; brown on all sides, approximately 10 minutes.
Add onions; sauté 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 ketchup.
Serve gravy.
