Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. Ingredients:
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 lbs flank steaks |
1 teaspoon dijon mustard |
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 |
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.
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