Beef Roast With Mushroom Stuffing Recipe

Ingredients

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 feasible to prove the history of transcribed cooking instructions way back into ancient history, in fact as far back as early Egypt, and quite possibly further than that. Having said that, mostly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.

Moving our culinary historical trip onwards, we find a couple of recipe books which were published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that is served today, but instead descriptions of the types of meals on the menus of the rich and powerful of those days.

When we get to the 20th century, cookbooks were highly popular mostly as a result of better eduction, people having increased spare time and having more disposable income.

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We hope you enjoy this Beef Roast With Mushroom Stuffing recipe.

 


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