Rostbraten Mit Pilzfulle Beef Roast With Mushroom

Serving Size : 6 Preparation Time: 0:0
Ingredients

for prepare Rostbraten Mit Pilzfulle Beef Roast With Mushroom

:

Amount	Measure	Ingredient - Preparation Method
roast rostbraten mit pilzfulle beef roast with mushroom
1/2	teaspoon	salt
1/4	teaspoon	white pepper
2	pound	flank steak
1	teaspoon	mustard - dijon style
mushroom stuffing rostbraten mit pilzfulle beef roast with mushroom
2	tablespoon	vegetable oil
1		onion; small - chopped
4	ounce	mushroom pieces - *
1/2	cup	parsley - chopped
2	tablespoon	chives - chopped
1	tablespoon	tomato paste
1/2	cup	bread crumbs - dried
1/4	teaspoon	salt
1/4	teaspoon	pepper
1	teaspoon	paprika
gravy rostbraten mit pilzfulle beef roast with mushroom
3		bacon; strips - cubed
2		onions; small - fine chopped
1	cup	beef broth - hot
1	teaspoon	mustard - dijon style
2	tablespoon	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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