Mushroom Stuffed Flank Steak

• Flank Steak and Stuffing
• 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
• Gravy
• 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

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.

flank, salt, white pepper, flank steaks, mustard, vegetable oil, onion, mushroom, parsley, chives, tomato paste, breadcrumbs, salt, pepper, paprika, gravy, bacon, onion, hot beef broth, mustard, catsup

Taken from www.food.com/recipe/mushroom-stuffed-flank-steak-8334 (may not work)