Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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

* 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.

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