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.