Rostbraten Mit Pilzfulle (Beef Roast with Mushroom Stuffing)

Course : German
Serves: 6
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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 small onion 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
3 slices bacon strips -- cubed
2 small Onions fine chopped
1 cup beef broth -- hot
1 teaspoon mustard -- Dijon style
2 tablespoons tomato catsup

Preparation / Directions:

* 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.

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