Ingredients:
1/2 teaspoon salt
1/4 teaspoon white pepper
2 lbs flank steaks
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1/3 cup chopped onions
1 (4 ounce) cans mushroom pieces, drained and chopped ( or 1/2 cup fresh, chopped)
1/2 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste
1/2 cup dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 strips bacon, chopped
3/4 cup finely chopped onions
1 cup hot beef broth, or more, to desired consistency
1 teaspoon Dijon mustard
2 tablespoons catsup
Directions:
Lightly salt and pepper both sides of the 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 and cook for 5 minutes.
Stir in parsley, chives, tomato paste, and bread crumbs, then 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, saute bacon in a Dutch oven until partially done.
Add the meat roll and brown on all sides, approximately 10 minutes.
Add the finely chopped onions and saute for 5 minutes.
Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
Transfer meat to a preheated platter.
Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.
Serve the gravy separately.
Servings: 6-8
Time preparation: 0 min.
Time total: 0 min.