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
The History of Recipes
It is quite feasible to prove the history of recipes back into antiquity, in truth as far into history as the Egyptians, and quite possibly further than that. In practice though, sadly, these old records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Closer to modern times, there are two interesting recipe books from the fourteenth century ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that we all know today, but instead recipes for the types of food enjoyed by the upper classes of those days. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including spices like parsley and basil. These new culinary innovations prompted an increase in books on cooking, the majority of which are kept safe in private libraries. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Beef Flank Steak With Mushroom Stuffing recipe.
