Categories: Beef, German, Meats 
      Yield: 6 servings 
  
      1 x  -----------roast------------ 
    1/4 t  White pepper 
      1 t  Mustard; dijon style 
      2 T  Vegetable oil 
      4 oz Mushroom pieces; * 
      2 T  Chives; chopped 
    1/2 c  Bread crumbs; dried 
    1/4 t  Pepper 
      1 x  -----------gravy------------ 
      2 ea Onions; small, fine chopped 
      1 t  Mustard; dijon style 
    1/2 t  Salt 
      2 lb Flank steak 
      1 x  -----mushroom stuffing------ 
      1 ea Onion; small, chopped 
    1/2 c  Parsley; chopped 
      1 T  Tomato paste 
    1/4 t  Salt 
      1 t  Paprika 
      3 ea Bacon; strips, cubed 
      1 c  Beef broth; hot 
      2 T  Tomato catsup 
  
  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. 
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  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.