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Rostbraten Mit Pilzfulle
(Beef Roast With Mushroom Stuffing)
Servings: 6

1/2 t salt
1/4 t white pepper
2 lb flank steak
1 t Dijon-style mustard

2 T vegetable oil
1 onion, chopped
4 oz can mushroom pieces, drained and chopped
1/2 c parsley, chopped
2 T chives, chopped
1 T tomato paste
1/2 c dry bread crumbs
1/4 t salt
1/4 t pepper
1 t paprika

3 bacon strips, cubed
2 onions, finely chopped
1 c beef broth
1 t Dijon-style mustard
2 T tomato catsup

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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4 of 7 people found the following review helpful:
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Fantastic Dinner, December 31, 2006 - 05:21 PM
Reviewer: Anonymous from St. Louis MO
Although this recipe takes a bit of time to prepare, it sure is worth it! Absolutely delicious. It makes a wonderful gravy to serve over spaetzle. Yum!!!!!

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