Beef Flank Steak With Mushroom Stuffing Recipe

Ingredients

1/2 tsp salt
1/4 tsp white pepper
2 lb flank steak
1 tsp dijon mustard

STUFFING

2 tbsp vegetable oil
1 small onion,chopped
1 can (4 oz) mushroom pieces,
1 drained, chopped
1/4 cup chopped parsley
2 tbsp chopped chives
1 tbsp tomato paste
1/4 cup dried bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 tsp paprika

GRAVY

3 strips bacon, cubed
2 small onions,finely chopped
1 cup hot beef broth
1 tsp dijon mustard
2 tbsp tomato catsup


Directions

Lightly salt and pepper steak on both sides.Spread one side with
mustard.Prepare stuffing.Heat oil in frying pan.Add onion,cook 3
minutes until lightly browned.Add mushrooms;cook 5 minutes.Stir in
parsley,chives,tomato paste and bread crumbs.Season with salt,pepper
and paprika. Spread stuffing on mustard side of steak.Roll up jelly
roll fashion and tie with thread or string. Prepare gravy.Cook bacon
in Dutch oven or heavy casserole until partially done.Add meat
roll;brown on all sides,approximately 10 minutes.Add onions;saute 5
minutes.Pour in beef broth;cover Dutch oven.Simmer 1 hour.Remove meat
to preheated platter. Season pan juices with mustard.Salt and pepper
to taste,stir in catsup.Serve gravy separately.Yield:6 servings.


Servings: 6 servings

 

 

Beef Flank Steak With Mushroom Stuffing Recipe brought to you by Recipe Ideas


Categories: Beef; Dutch Oven; Meat; Mushroom; Steak


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It is actually possible to trace the history of recipes far back into history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, these, old records were just basic hieroglyphic or cunieform recipes for meal preparation.

As we move into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida.

During the next few centuries, the powerful and rich houses competed with each other to serve up the most exotic banquets, and as a result the best cooks and their collection of recipes were at a premium. However, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing the recipes that were being prepared for the better households.

The revolution that is television gave us TV cookery programs and the accompanying recipe books.

And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on sites such as this.

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We hope you enjoy this Beef Flank Steak With Mushroom Stuffing recipe.

 


Beef Flank Steak With Mushroom Stuffing Recipe, one of many tasty recipes brought to you by Recipes Ideas




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