Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing)

• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 pounds beef, flank steak (london broil)
• 1 teaspoon prepared mustard dijon style
• 2 tablespoons vegetable oil
• 1 each onions chopped
• 4 ounces mushrooms, canned
• 1/2 cup parsley leaves chopped
• 2 tablespoons chives chopped
• 1 tablespoon tomato paste
• 1/2 cup bread crumbs dried
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 3 each bacon strips, cubed
• 2 each onions chopped fine
• 1 cup beef stock hot
• 1 teaspoon prepared mustard dijon style
• 2 tablespoons ketchup

1. Lightly salt and pepper 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; cook for 5 minutes.
5. Stir in parsley, chives, tomato paste, and bread crumbs.
6. Season with salt and pepper and paprika.
7. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
8. To prepare gravy, cook bacon in a Dutch oven until partially done.
9. Add the meat roll and brown on all sides, approximately 10 minutes.
10. Add onions and saute for 5 minutes.
11. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
12. Remove meat to a preheated platter.
13. Season pan juices with mustard.
14. Salt and pepper to taste; stir in ketchup.
15. Serve the gravy separately.

salt, white pepper, beef, style, vegetable oil, onions, mushrooms, parsley, chives, tomato paste, bread crumbs dried, salt, black pepper, paprika, bacon strips, onions, beef stock hot, style, ketchup

Taken from recipeland.com/recipe/v/rostbraten-mit-pilzfulle-beef-r-47321 (may not work)