ROAST
1/2 tsp Salt
2 lb Flank Steak
1/4 tsp White Pepper
1 tsp Mustard, Dijon Style
MUSHROOM STUFFING
2 tbsp Vegetable Oil
4 oz Mushroom Pieces, *
2 tbsp Chives, Chopped
1/2 cup Bread Crumbs, Dried
1/4 tsp Pepper
1 Onion, Small, Chopped
1/2 cup Parsley, Chopped
1 tbsp Tomato Paste
1/4 tsp Salt
1 tsp Paprika
GRAVY
3 Bacon, Strips, Cubed
1 cup Beef Broth, Hot
2 tbsp Tomato Catsup
2 Onions, Small, Fine Chopped
1 tsp Mustard, Dijon Style
A Recipe for
Rostbraten Mit Pilzfulle (Beef Roast With Mus 4
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This Recipe for Rostbraten Mit Pilzfulle (Beef Roast With Mus 4 is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Rostbraten Mit Pilzfulle (Beef Roast With Mus 4 from the recipe cookbook of Recipes-to-go (Beef)
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* 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. Submitted By RICH BOSSARD <RBOSSARD@NEWTON.TEXEL.COM> On
WED, 21 JUN 1995 153534 -0400
Serves: 6
Rostbraten Mit Pilzfulle (Beef Roast With Mus 4 Recipe brought to you by Recipes To-Go