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A beef flank steak roll seasoned with Dijon
mustard and 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.
Beef Flank Steak
with Mushroom Stuffing
- 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.
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