Rostbraten Mit Pilzfulle (Beef Roast With Mushroom)

6
Servings
30m
Prep Time
1 1/2h
Cook Time
1h 30m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Lightly salt and pepper flank steak.

Step 2

Spread one side with mustard.

Step 3

To prepare stuffing, heat vegetable oil in a fry pan, add onion and cook for 3 minutes, until lightly browned.

Step 4

Add mushroom pieces; cook for 5 minutes.

Step 5

Stir in parsley, chives, tomato paste, and bread crumbs.

Step 6

Season with salt and pepper and paprika.

Step 7

Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.

Step 8

To prepare gravy, cook bacon in a Dutch oven until partially done.

Step 9

Add the meat roll and brown on all sides, approximately 10 minutes.

Step 10

Add onions and saute for 5 minutes.

Step 11

Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.

Step 12

Remove meat to a preheated platter.

Step 13

Season pan juices with mustard.

Step 14

Salt and pepper to taste; stir in catsup.

Step 15

Serve the gravy separately.

Tips & Variations


No special items needed.

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