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Beef Roulade with Mushrooms
(Prep time: About 1½ hours. Serves 6)

2 lbs. flank steak, trimmed of all fat
½ teaspoon salt (OPTIONAL)
¼ teaspoon white pepper
1 teaspoon Dijon mustard
1 tablespoon olive oil
1 small onion, chopped
1 (4 oz.) can mushrooms (no salt added), drained and chopped
½ cup fresh parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste (no salt added)
½ cup plain dry bread crumbs
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
3 strips bacon, chopped (I use Morningstar Farms® Breakfast Strips)
2 small onions, finely chopped
1 cup beef broth (defatted, low sodium)
1 teaspoon Dijon mustard
2 tablespoons catsup (low sodium)

Lightly season the flank steak with pepper and salt (if using). Spread one side with mustard.

To prepare the stuffing, heat olive oil in a skillet, add the onion and sauté for 3 minutes, until lightly browned.  Add mushroom pieces; sauté for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt, pepper and paprika.  Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with butcher's twine.

To prepare the gravy, sauté the bacon in a Dutch oven until partially done.  Add the meat roll and brown on all sides, approximately 10 minutes.  Add onions and sauté for 5 minutes.  Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.  Remove meat to a preheated platter.  Stir the mustard and catsup into the pan juices. Serve the gravy separately.

Protein (g)
Cholesterol (mg)
Fat (g)
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Sodium (mg)

Calories from:

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