MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom
 Categories: Beef, German, Meat
      Yield: 6 Servings
 
      1 x  -----------roast------------
    1/4 t  White pepper
      1 t  Mustard; dijon style
      2 T  Vegetable oil
      4 oz Mushroom pieces; *
      2 T  Chives; chopped
    1/2 c  Bread crumbs; dried
    1/4 t  Pepper
      1 x  -----------gravy------------
      2 ea Onions; small, fine chopped
      1 t  Mustard; dijon style
    1/2 t  Salt
      2 lb Flank steak
      1 x  -----mushroom stuffing------
      1 ea Onion; small, chopped
    1/2 c  Parsley; chopped
      1 T  Tomato paste
    1/4 t  Salt
      1 t  Paprika
      3 ea Bacon; strips, cubed
      1 c  Beef broth; hot
      2 T  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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