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Beef Roast With Mushroom Stuffing |
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Category |
Beef |
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Contributor |
admin |
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Ratings |
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Ingredients |
-----------roast------------
1/2 teaspoon Salt
1/4 teaspoon White pepper
2 pounds Flank steak
1 teaspoon Mustard -- dijon style
-----mushroom stuffing------
2 tablespoons Vegetable oil
1 each Onion; small -- chopped
4 ounces Mushroom pieces -- *
1/2 cup Parsley -- chopped
2 tablespoons Chives -- chopped
1 tablespoon Tomato paste
1/2 cup Bread crumbs -- dried
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Paprika
-----------gravy------------
3 each Bacon; strips -- cubed
2 each Onions; small -- fine chopped
1 cup Beef broth -- hot
1 teaspoon Mustard -- dijon style
2 tablespoons Tomato catsup |
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Procedures |
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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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