Beef Flank Steak with Mushroom Stuffing
A beef flank steak roll stuffed with mushrooms, two kinds of onion, fresh parsley and bread crumbs, braised tender in a beef broth with bacon and served with a savory tomato gravy.
2 pounds flank steak
3/4 teaspoon salt - divided use
1/4 teaspoon ground white pepper
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1 onion, chopped
1/2 cup sliced fresh mushrooms
1/2 cup chopped fresh parsley
2 tablespoons chopped green onions
1 tablespoon tomato paste
1/2 cup dry bread crumbs
1 teaspoon paprika
1/4 teaspoon ground black pepper
3 strips of bacon
1 cup beef broth
2 tablespoons tomato ketchup
- Season flank steak with 1/2 teaspoon salt, and white pepper. Spread one side with Dijon mustard.
- Heat oil in a skillet, add onion and cook for 3 minutes, or until lightly browned. Add mushrooms; cook for 5 minutes. Stir in parsley, green onions, tomato paste and dry bread crumbs. Season with paprika and pepper. Spread the onion mixture on the mustard side of the flank steak, roll up jelly roll fashion, and tie with string.
- Cook strips of bacon in a stockpot until soft. Add the meat roll and brown on all sides, approximately 10 minutes.
- Pour in beef broth, cover, and simmer for 1 hour. Remove the meat. Stir ketchup into the gravy and serve over the sliced flank steak.
Makes 6 servings.