Rostbraten Mit Pilzfulle (Beef Roast With Mushroom)
September 20, 2020
"I've had this recipe for many years and it's a family favorite. The roast and stuffing are delicious and the gravy is wonderful."
- Serving Size: 1 (286.9 g)
- Calories 332.8
- Total Fat - 16.1 g
- Saturated Fat - 5.2 g
- Cholesterol - 108.7 mg
- Sodium - 645.2 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1.6 g
- Sugars - 4.2 g
- Protein - 36.1 g
- Calcium - 77.5 mg
- Iron - 3.3 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.2 mg
Lightly salt and pepper flank steak.
Spread one side with mustard.
To prepare stuffing, heat vegetable oil in a fry pan, 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.
Add 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 juices with mustard.
Salt and pepper to taste; stir in catsup.
Serve the gravy separately.
Tips & Variations
No special items needed.