Uncle Marv’s Old Fashioned Beef Bacon

This stuffed flank steak is rolled with beef bacon, mushroom and chives. Perfect as a main dish!

Servings: 6

Nutritional Info:

Per Serving (excluding unknown items): 428 Calories; 27g Fat (58.3% calories from fat); 33g Protein; 11g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 809mg Sodium; 0g Total Sugars; 0mcg Vitamin D; 45mg Calcium; 4mg Iron; 757mg Potassium; 0mg Phosphorus. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.

Ingredients:

1/2 teaspoon salt
1/4 teaspoon white pepper
2 pounds flank steak
1 teaspoon Dijon mustard

STUFFING:
2 tablespoons vegetable oil
1 small onion, chopped
4 ounces canned mushroom pieces, drained, chopped
1/4 cup chopped parsley
2 tablespoons chopped chives
1 tablespoon tomato paste
1/4 cup dried bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika

GRAVY:
3 slices Uncle Marv’s Italian Garlic and Herb Beef Bacon, cubed
2 small onions, finely chopped
1 cup hot beef broth
1 teaspoon Dijon mustard
2 tablespoons catsup

Directions:

Lightly salt and pepper steak on both sides. Spread one side with mustard. Prepare stuffing.

Heat oil in frying pan. Add onion, cook 3 minutes until lightly browned. Add mushrooms; cook 5 minutes. Stir in parsley, chives, tomato paste and bread crumbs. Season with salt, pepper and paprika.

Spread stuffing on mustard side of steak. Roll up jelly roll fashion and tie with thread or string.

Prepare gravy. Cook bacon in Dutch oven or heavy casserole until partially done. Add meat roll; brown on all sides, approximately 10 minutes. Add onions; saute 5 minutes.

Pour in beef broth; cover Dutch oven. Simmer 1 hour. Remove meat to preheated platter. Season pan juices with mustard. Salt and pepper to taste, stir in catsup. Serve gravy separately.