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Roast Beef with Mushroom Stuffing

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Roast:

1/2 teaspoon salt
1/4 teaspoon white pepper
2 pounds flank steak
1 teaspoon Dijon style mustard

Mushroom Stuffing:

2 tablespoons vegetable oil
1 small onion; chopped
4 ounces mushroom pieces; drained, chopped
1/2 cup parsley; chopped
2 tablespoons chives; chopped
1 tablespoon tomato paste
1/2 cup bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika

Gravy:

3 strips bacon; cubed
2 small onions; finely chopped
1 cup beef broth; warm
1 teaspoon Dijon style mustard
2 tablespoons tomato catsup

Directions:

Lightly salt and pepper flank steak. Spread one side with mustard, put aside. Prepare mushroom stuffing by heating vegetable oil in a fry 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 style and tie with thread or string.

Prepare gravy by cooking 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 juices with mustard. Salt and pepper to taste; stir in catsup. Serve gravy separately.

Makes 6 servings

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