Beef Round Steak Roll with Mushrooms
An elegant beef roll, stuffed with seasoned mushrooms, onion, bell pepper and bread crumbs, is braised tender in a beef broth with bacon.
2 pounds round steak
3/4 teaspoon salt - divided use
1/4 teaspoon ground white pepper
2 teaspoons Dijon 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 ground black pepper
1 teaspoon paprika
3 strips of bacon, chopped
1 cup beef broth
2 tablespoons tomato ketchup
- Pound round steak to 1/4-inch thick with mallet. Lightly sprinkle with 1/2 teaspoon salt and white pepper. Spread one side with 1 teaspoon prepared Dijon mustard.
- Meanwhile, 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 vegetable mixture on the mustard side of the 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 the 2 remaining chopped onions and sauté 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 Dijon mustard and ketchup; cook until thickened. Serve over the sliced meat.
Makes 6 servings.