Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing)

Not sure where I got this recipe but I've had it for years. It's a really nice entree and we love to serve it with German potatoes and green beans.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• Roast

• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 2  lbs  flank steaks
• 1  teaspoon Dijon mustard

• Mushroom Stuffing

• 2  tablespoons  vegetable oil
• 1  small onion, chopped
• 4  ounces mushroom pieces
• 1⁄2 cup parsley, chopped
• 2  tablespoons chives, chopped
• 1  tablespoon tomato paste
• 1⁄2 cup  breadcrumbs, dried
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon paprika

• Gravy

• 3  slices bacon, cubed
• 2  small onions, finely chopped
• 1  cup beef broth, hot
• 1  teaspoon Dijon mustard
• 2  tablespoons catsup

Directions

1. Lightly salt and pepper 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; cook for 5 minutes.
5. Stir in parsley, chives, tomato paste, and bread crumbs.
6. Season with salt and pepper and paprika.
7. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
8. To prepare gravy, cook bacon in a Dutch oven until partially done.
9. Add the meat roll and brown on all sides, approximately 10 minutes.
10. Add onions and saute for 5 minutes.
11. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
12. Remove meat to a preheated platter.
13. Season pan juices with mustard.
14. Salt and pepper to taste; stir in catsup.
15. Serve the gravy separately.