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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.

Calories
322
Protein (g)
33.9
Cholesterol (mg)
75
Fat (g)
15.1
Carbs (g)
12.9
Sodium (mg)
638



Calories from:
Fat
41.9%
Carbs
16%
Protein
42.1%

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