Rostbraten Mit Pilzfulle (beef Roast With Mushroom Stuffing) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
ROAST
1/2 t: Salt,
1/4 t: White Pepper,
2 lbs: Flank Steak,
1 t: Mustard, Dijon Style
MUSHROOM STUFFING
2 T: Vegetable Oil,
1 each: Onion, Small, Chopped
4 ounce: Mushroom Pieces, *
1/2 cup: Parsley, Chopped
2 T: Chives, Chopped
1 T: Tomato Paste,
1/2 cup: Bread Crumbs, Dried
1/4 t: Salt,
1/4 t: Pepper,
1 t: Paprika,
GRAVY
3 each: Bacon, Strips, Cubed
2 each: Onions, Small, Fine Chopped
1 cup: Beef Broth, Hot
1 t: Mustard, Dijon Style
2 T: Tomato Catsup,
Directions:
* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
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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.
Source from luhu.jp
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
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.
Source from luhu.jp