2 pounds chuck steak
3/4 teaspoon salt, divided use
1/4 teaspoon 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 kettle 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.
Makes 6 servings.