Beef Roast With Mushroom Stuffing - Rostbraten mit Pilzfüllung

Mushroom stuffing adds a touch of elegance to this Rostbraten mit Pilzfüllung.

1/2 teaspoon salt
1/4 teaspoon white pepper
2 lb flank steak
1 teaspoon mustard, dijon style
2 tablespoon vegetable oil
1 onion, small, chopped
4 oz mushroom pieces,
1/2 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste
1/2 cup bread crumbs, dried
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 bacon, strips, cubed
2 onions, small, fine chopped
1 cup beef broth, hot
1 teaspoon mustard, dijon style
2 tablespoons tomato catsup

Mushrooms should be 4 ounce can of mushroom pieces drained and chopped. Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frying pan, 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 sauté 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. Serves 6.