Rostbraten Mit Pilzfulle Beef Roast With Mushroom Stuffing Recipes

ROSTBRATEN MIT PILZFULLE (BEEF ROAST WITH MUSHROOM STUFFING)

Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing) image

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

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

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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