Beef Roast with Mushroom Stuffing
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roast | |||
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 2 | pounds |
beef, flank steak (london broil)
|
|
| 1 | teaspoon |
dijon mustard
|
|
| Mushroom stuffing | |||
| 2 | tablespoons |
vegetable oil
|
|
| 1 | small |
onions
chopped |
|
| 4 | ounces |
mushrooms, canned
pieces |
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
chives
chopped |
|
| 1 | tablespoon |
tomato paste
|
|
| ½ | cup |
bread crumbs
dried |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
paprika
|
|
| Gravy | |||
| 3 | each |
bacon
strips, cubed |
*
|
| 2 | small |
onions
fine chopped |
|
| 1 | cup |
beef stock
hot |
|
| 1 | teaspoon |
dijon mustard
|
|
| 2 | tablespoons |
ketchup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roast | |||
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 907.2 | g |
beef, flank steak (london broil)
|
|
| 5 | ml |
dijon mustard
|
|
| Mushroom stuffing | |||
| 3E+1 | ml |
vegetable oil
|
|
| 1 | small |
onions
chopped |
|
| 115.6 | ml/g |
mushrooms, canned
pieces |
|
| 118 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
chives
chopped |
|
| 15 | ml |
tomato paste
|
|
| 118 | ml |
bread crumbs
dried |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
paprika
|
|
| Gravy | |||
| 3 | each |
bacon
strips, cubed |
*
|
| 2 | small |
onions
fine chopped |
|
| 237 | ml |
beef stock
hot |
|
| 5 | ml |
dijon mustard
|
|
| 3E+1 | ml |
ketchup
|
|
Directions
- 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. Add onions and sauté 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.
