1/2 tsp salt
1/4 tsp white pepper
2 lb flank steak
1 tsp mustard, dijon style ----mushroom
2 tbsp vegetable oil
1 each onion, small, chopped
4 oz mushroom pieces, *
1/2 cup parsley, chopped
2 tbsp chives, chopped
1 tbsp tomato paste
1/2 cup bread crumbs, dried
1/4 tsp salt
1/4 tsp pepper
PAPRIKA GRAVY
3 each bacon, strips, cubed
2 each onions, small, fine chopped
1 cup beef broth, hot
1 tsp mustard, dijon style
2 tbsp tomato catsup
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
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.
Servings: 6 servings
Beef Roast With Mushroom Stuffing Recipe brought to you by Recipe Ideas
Categories: Beef; Dutch Oven; Meat; Mushroom; Vegetable
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into the far past, in truth as far into history as the ancient Egyptians, and possibly even further than that. However, these, old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to food historians are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, something we still use today. Aspicius also recounts how the ancient cooks made use of a wide range of herbs and spices, including a few you will know like basil, rue and asafoetida. Moving on, we find two interesting recipe books which date from the 14th Century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is familiar to us all today, but instead accounts of the types of food eaten by the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy land, such as basil and rosemary. The introduction of these new foods and spices led to an increase in books on cooking, many of which are kept safe in private cookery archives. By the advent of the 1900s, cookbooks were starting to become popular mostly due to better eduction, people having more free time and having more money to spend. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Beef Roast With Mushroom Stuffing recipe.
