2 pounds chuck steak
3/4 teaspoon salt, divided use
1/4 teaspoon ground white pepper
2 teaspoons prepared brown mustard, divided use
2 tablespoons vegetable oil
3 onions, chopped - divided use
4 ounces mushrooms, sliced
1/2 cup chopped flat-leaf parsley
1 green bell pepper, chopped
2 tablespoons chopped green onions
1 tablespoon tomato paste
1/2 cup dry bread crumbs
1/4 teaspoon pepper
1 teaspoon paprika
3 strips of bacon, chopped
1 cup beef broth
2 tablespoons tomato ketchup
Lightly sprinkle chuck
steak with 1/2 teaspoon salt and white pepper. Spread one side
with 1 teaspoon prepared brown mustard.
Heat oil in a skillet,
add 1 chopped onion and cook for 3 minutes, or until lightly
browned. Add sliced mushrooms, then cook for 5 minutes. Stir
in chopped parsley, chopped green bell pepper, chopped green
onions, tomato paste, and dry bread crumbs. Season with 1/4 teaspoon
salt, pepper, and paprika. Spread this mixture on the mustard
side of the flank steak and roll up jelly roll fashion and tie
with string.
Cook chopped strips of
bacon in a Dutch oven until partially done. Add the meat roll
and brown on all sides, about 10 minutes. Add 2 chopped onions
and saute for 5 minutes. Pour in beef broth, cover, and simmer
for 1 hour. Remove the meat to a preheated platter. Season the
pan juices with 1 teaspoon prepared brown mustard and ketchup;
cook until thickened. Serve over the sliced meat.
