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Ingredientes
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 2 lb Flank steak
- 1 tsp Mustard, dijon style
- 2 tsp Vegetable oil
- 1 x Onion, small, minced
- 4 ounce Mushroom pcs, *
- 1/2 c. Parsley, minced
- 2 tsp Chives, minced
- 1 tsp Tomato paste
- 1/2 c. Bread crumbs, dry
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Paprika
- 3 x Bacon, strips, cubed
- 2 x Onions, small, fine minced
- 1 c. Beef broth, warm
- 1 tsp Mustard, dijon style
- 2 tsp Tomato catsup
Direcciones
- * Mushrooms should be 1 4 ounce can of mushroom pcs liquid removed and minced.
- Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add in onion and cook for 3 min, till lightly browned. Add in mushroom pcs; cook for 5 min. 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 possibly string. To prepare gravy, cook bacon in a Dutch oven till partially done. Add in the meat roll and brown on all sides, approximately 10 min. Ad onions and saute/fry for 5 min. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 6 servings | |
| Calories 376 | |
| Calories from Fat 177 | 47% |
| Total Fat 19.7g | 25% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.04g | |
| Cholesterol 63mg | 21% |
| Sodium 739mg | 31% |
| Potassium 726mg | 21% |
| Total Carbs 11.46g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.79g | 2% |
| Protein 36.7g | 59% |
