Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----roast-----
     1/2  teaspoon      salt
     1/4  teaspoon      white pepper
   2      pounds        flank steak
   1      teaspoon      mustard -- Dijon style
                        -----mushroom stuffing-----
   2      tablespoons   vegetable oil
   1                    onion; small -- chopped
   4      ounces        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
                        -----gravy-----
   3                    bacon; strips -- cubed
   2                    onions; small -- fine chopped
   1      cup           beef broth -- hot
   1      teaspoon      mustard -- Dijon style
   2      tablespoons   tomato catsup

Preparation:

* 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 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. Ad 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.