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.
Provided by lazyme
Categories Steak
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- Add 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 juices with mustard.
- Salt and pepper to taste; stir in catsup.
- Serve the gravy separately.
Nutrition Facts : Calories 409.9, Fat 23.1, SaturatedFat 7.6, Cholesterol 69.8, Sodium 728.6, Carbohydrate 13.3, Fiber 1.6, Sugar 4, Protein 36.4
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