Rostbraten Mit Pilzfulle

• 1/2 tsp salt
• 1/2 tsp white pepper
• 2 pound flank steak
• 1 tsp dijon mustard
• mushroom stuffing
• 2 tbsp vegetable oil
• 1 small onion, chopped
• 4-ounce can mushroom pieces, drained and chopped
• 1/2 cup chopped parsley
• 2 tbsp chopped chives
• 1 tbsp tomato paste
• 1/4 cup dried bread crumbs
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp paprika
• Gravy
• 3 strips bacon, cubed
• 2 small onions, diced
• 1 cup hot beef broth
• 1 tsp dijon mustard
• 2tbsp tomato catsup

1. Lightly salt and pepper flank steak on both sides. Spread one side with mustard.
2. 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, pepper and paprika.
3. Spread stuffing on mustard side of flank steak, roll up jelly-roll fashion and tie with thread.
4. 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 the onions and saute for 5 minutes. Pour in beef broth, cover and simmer for 1 hour. Remove meat, season pan juices with mustard. Salt and pepper to taste, stir in catsup.

salt, white pepper, mustard, mushroom stuffing, vegetable oil, onion, mushroom, parsley, chives, tomato, bread crumbs, salt, pepper, paprika, gravy, bacon, onions, hot beef broth, mustard, tomato catsup

Taken from www.epicurious.com/recipes/member/views/rostbraten-mit-pilzfulle-1246921 (may not work)