Flank Steak With Mushroom Stuffing Recipe
If you wanna try steak at its best, this Beef Flank Steakwith Mushroom Stuffing is something you cannot miss. Great with mushroom stuffing and delicious gravy this Beef Flank Steakwith Mushroom Stuffing is suchan impressive deal for all. Give it a try and see!
Ingredients
1/2 teaspoon salt
1/4 teaspoon white pepper
2 pounds flank steak
1 teaspoon Dijon style mustard
Mushroom Stuffing
2 tablespoons vegetable oil
1 small onion, chopped
4-ounce can mushroom pieces, drained, chopped
1/4 cup chopped parsley
2 tablespoons chopped chives
1 tablespoon tomato paste
1/4 cup dried bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
Gravy
3 strips bacon, cubed
2 small onions, finely chopped
1 cup hot beef broth
1 teaspoon Dijon style mustard
2 tablespoons tomato catsup
Directions
Lightly salt and pepper steak on both sides.
Spread one side with mustard.
Prepare stuffing.
Heat oil in frypan.
Add onion; cook 3 minutes, until lightly browned.
Add mushrooms; cook 5 minutes.
Stir in parsley, chives, tomato paste, and bread crumbs.
Season with salt, pepper, and paprika.
Spread stuffing on mustard side of steak.
Roll up jelly-roll fashion; tie with thread or string.
Prepare gravy.
Cook bacon in Dutch oven or heavy casserole until partially done.
Add meat roll; brown on all sides, approximately 10 minutes.
Add onions; saute 5 minutes.
Pour in beef broth; cover Dutch oven.
Simmer 1 hour.
Remove meat to preheated platter.
Season pan juices with mustard.
Salt and pepper to taste; stir in catsup.
Spread one side with mustard.
Prepare stuffing.
Heat oil in frypan.
Add onion; cook 3 minutes, until lightly browned.
Add mushrooms; cook 5 minutes.
Stir in parsley, chives, tomato paste, and bread crumbs.
Season with salt, pepper, and paprika.
Spread stuffing on mustard side of steak.
Roll up jelly-roll fashion; tie with thread or string.
Prepare gravy.
Cook bacon in Dutch oven or heavy casserole until partially done.
Add meat roll; brown on all sides, approximately 10 minutes.
Add onions; saute 5 minutes.
Pour in beef broth; cover Dutch oven.
Simmer 1 hour.
Remove meat to preheated platter.
Season pan juices with mustard.
Salt and pepper to taste; stir in catsup.
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