Beef Roast With Mushroom Stuffing

1 x

---roast

1/2 t Salt

1/4 t White pepper

2 lb Flank steak

1 t Mustard; dijon style

1 x
-mushroom stuffing
--

2 T Vegetable oil

1 ea Onion; small, chopped

4 oz Mushroom pieces; *

1/2 c Parsley; chopped

2 T Chives; chopped

1 T Tomato paste

1/2 c Bread crumbs; dried

1/4 t Salt

1/4 t Pepper

1 t Paprika

1 x

---gravy

3 ea Bacon; strips, cubed

2 ea Onions; small, fine chopped

1 c broth; hot

1 t Mustard; dijon style

2 T Tomato catsup

* Mushrooms should be 1 4 oz 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 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. Ad 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 juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.