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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