Beef Roast and Mushroom Stuffing

Roast

1/2 t. salt
1/4 t. white pepper
2 lbs. flank steak
1 t. dijon mustard


Mushroom Stuffing

2 t. vegetable oil
1 small onion, chopped
4 oz. mushroom pieces, drained, chopped
1/2 C. parsley; chopped
2 t. chives, chopped
1 t. tomato paste
1/2 C. dried bread crumbs
1/4 t. salt
1/4 t. pepper
1 t. paprika


Gravy

3 bacon strips, cubed
1 t. dijon mustard
2 small onions, finely chopped
1 C. beef broth, hot
2 t. tomato catsup

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.