---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Beef Roast with Mushroom Stuffing
 Categories: Beef
      Yield: 6 Servings
 
           Roast:
    1/2 ts Salt
    1/4 ts White pepper
      2 lb Flank steak
      1 ts Dijon style mustard
           Mushroom Stuffing:
      2 tb Vegetable oil
      1 sm Onion; chopped
      4 oz Can mushroom pieces;
           - drained
    1/2 c  Parsley; chopped
      2 tb Chives; chopped
      1 tb Tomato paste
    1/2 c  Dried bread crumbs
    1/4 ts Salt
    1/4 ts Pepper
      1 ts Paprika
           Gravy:
      3 sl Bacon; cubed
      2 sm Onions; fine chopped
      1 c  Beef broth; hot
      1 ts Dijon style mustard
      2 tb Tomato catsup
 
  Lightly salt and pepper flank steak. Spread one side with mustard.

  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 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 saute 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.
 
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