Mushroom Stuffed Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Delicious stuffed flank steak with a rich, tangy gravy. Ingredients:
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 |
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.
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