Categories: Beef, German, Meats, Main dish 
      Yield: 6 servings 
  
-----------------------------------ROAST----------------------------------- 
    1/2 t  Salt 
    1/4 t  White Pepper 
      2 lb Flank Steak 
      1 t  Mustard; Dijon Style 
 
-----------------------------MUSHROOM STUFFING----------------------------- 
      2 T  Vegetable Oil 
      1    Onion; Small, Chopped 
      4 oz Mushroom Pieces; * 
    1/2 c  Parsley; Chopped 
      2 T  Chives; Chopped 
      1 T  Tomato Paste 
    1/2 c  Bread Crumbs; Dried 
    1/4 t  Salt 
    1/4 t  Pepper 
      1 t  Paprika 
 
-----------------------------------GRAVY----------------------------------- 
      3    Bacon; Strips, Cubed 
      2    Onions; Small, Fine Chopped 
      1 c  Beef Broth; Hot 
      1 t  Mustard; Dijon Style 
      2 T  Tomato Catsup 
  
  *  Mushrooms should be 1 4 oz can of mushroom pieces 
  drained and chopped. 
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
  ++++++++++++++++++ Lightly salt and pepper flank 
  steak.  Spread one side with mustard. To prepare 
  stuffing, heat vegetable oil in a frypan, 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.  Ad 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 juiceswith mustard.  Salt and 
  pepper to taste; stir in catsup.  Serve the gravy 
  separately.