Rostbraten Mit Pilzfulle - Just Dutch Oven Recipes

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Rostbraten Mit Pilzfulle

1/2 ts Salt
2 lb Flank Steak
1/4 ts White Pepper
1 ts Mustard; Dijon Style

Mushroom Stuffing:
2 tb Vegetable Oil
4 oz Mushroom Pieces; *
2 tb Chives; Chopped
1/2 c Bread Crumbs; Dried
1/4 ts Pepper
1 Onion; Small, Chopped
1/2 c Parsley; Chopped
1 tb Tomato Paste
1/4 ts Salt
1 ts Paprika

3 Bacon; Strips, Cubed
1 c Beef Broth; Hot
2 tb Tomato Catsup
2 Onions; Small, Fine Chopped
1 ts Mustard; Dijon Style

* 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.