Mushroom Stuffed Flank Steak

Ingredients

• Servings: 6
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 lbs flank steaks
• 1 teaspoon dijon mustard
• 2 tablespoons vegetable oil
• 1/3 cup chopped onion
• 1 (4 ounce) can mushroom pieces, drained and chopped (or 1/2 cup fresh, chopped)
• 1/2 cup parsley, chopped
• 2 tablespoons chives, chopped
• 1 tablespoon tomato paste
• 1/2 cup dry breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 3 strips bacon, chopped
• 3/4 cup finely chopped onion
• 1 cup hot beef broth, or more, to desired consistency
• 1 teaspoon dijon mustard
• 2 tablespoons catsup

Recipe

• 1 lightly salt and pepper both sides of the 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 and cook for 5 minutes.
• 5 stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.
• 6 spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
• 7 to prepare gravy, saute bacon in a dutch oven until partially done.
• 8 add the meat roll and brown on all sides, approximately 10 minutes.
• 9 add the finely chopped onions and saute for 5 minutes.
• 10 pour in the beef broth, cover dutch oven, and simmer for 1 hour.
• 11 transfer meat to a preheated platter.
• 12 season pan juices in the dutch oven with mustard, then salt and pepper to taste; stir in catsup.
• 13 serve the gravy separately.