German Mushroom Stuffed Roast

• 12 teaspoon salt
• 14 teaspoon black pepper
• 2 lbs thin round steaks or 2 lbs flank steaks
• 2 teaspoons Dijon mustard
• 2 tablespoons vegetable oil
• 1 medium onion, chopped fine, divided
• 1 cup fresh mushrooms, chopped
• 14 cup dried breadcrumbs
• 1 tablespoon butter
• 2 tablespoons chopped chives
• 14 cup chopped parsley
• 3 slices bacon, chopped
• 1 cup water
• 2 teaspoons beef bouillon

1. Lightly salt and pepper steak, and spread one side with mustard.
2. Heat vegetable oil in pan, and saute half of onions and all of mushrooms 3-4 minutes until limp.
3. Stir in parsley, chives, butter and bread crumbs.
4. Spread stuffing on mustard side of steak, and roll tightly, securing with string.
5. In large dutch oven or casserole, saute bacon and remaining onion until lightly browned.
6. Add the meat roll and brown on all sides.
7. Stir in beef broth or water and beef bouillon, cover and simmer 1 hour.

salt, black pepper, thin round steaks, mustard, vegetable oil, onion, fresh mushrooms, breadcrumbs, butter, chives, parsley, bacon, water, beef bouillon

Taken from www.food.com/recipe/german-mushroom-stuffed-roast-388050 (may not work)