Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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

* 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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