Roast Beef with Mushroom Stuffing

Serves 6

Roast Ingredients:

1/2 tsp. Salt
1/4 tsp. White Pepper
2 lbs. Flank Steak
1 tsp. Dijon Style Mustard

Mushroom Stuffing Ingredients:

2 Tbs. Vegetable Oil
1 Small Onion; Chopped
4 oz. Mushroom Pieces; Drained, Chopped
1/2 cup Parsley; Chopped
2 Tbs. Chives; Chopped
1 Tbs. Tomato Paste
1/2 cup Bread Crumbs
1/4 tsp. Salt
1/4 tsp. Pepper
1 tsp. Paprika

Gravy Ingredients:

3 Strips Bacon; Cubed
2 Small Onions; Finely Chopped
1 cup Beef Broth; Warm
1 tsp. Dijon Style Mustard
2 Tbs. Tomato Catsup

Lightly salt and pepper flank steak. Spread one side with mustard, put aside. Prepare mushroom stuffing by heating 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 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 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 juices with mustard. Salt and pepper to taste; stir in catsup. Serve gravy separately.