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 ea 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 ea Bacon; Strips, Cubed 
      2 ea 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.