Mushroom Stuffed Flank Steak

Delicious stuffed flank steak with a rich, tangy gravy.

• Ready In: 0 mins
• Serves: 6-8

Ingredients

• Flank Steak and Stuffing

• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 2  lbs  flank steaks
• 1  teaspoon Dijon mustard
• 2  tablespoons  vegetable oil
• 1⁄3 cup  chopped onion
• 1 (4 ounce) can mushroom pieces, drained and chopped (or 1/2 cup fresh, chopped)
• 1⁄2 cup parsley, chopped
• 2  tablespoons chives, chopped
• 1  tablespoon tomato paste
• 1⁄2 cup  dry  breadcrumbs
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon paprika

• Gravy

• 3  strips bacon, chopped
• 3⁄4 cup  finely chopped onion
• 1  cup  hot beef broth, or more, to desired consistency
• 1  teaspoon  Dijon mustard
• 2  tablespoons catsup

Directions

1. Lightly salt and pepper both sides of the flank steak.
2. Spread one side with mustard.
3. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned.
4. Add mushroom pieces and cook for 5 minutes.
5. Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.
6. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
7. To prepare gravy, saute bacon in a Dutch oven until partially done.
8. Add the meat roll and brown on all sides, approximately 10 minutes.
9. Add the finely chopped onions and saute for 5 minutes.
10. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
11. Transfer meat to a preheated platter.
12. Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.
13. Serve the gravy separately.