Quench MagazineBeef Flank Steak with Mushroom Stuffing | Beef | Quench Magazine

Ingredients

• 7 1/2 ts Salt
• 1/4 ts White pepper
• 2 lb Flank steak
• 1 t Dijon mustard
• 2 tb Vegetable oil
• 1 sm Onion,chopped
• 1 cn (4 oz) mushroom pieces, Drained, chopped
• 1/4 c Chopped parsley
• 2 tb Chopped chives
• 1 tb Tomato paste
• 1/4 c Dried bread crumbs
• 1/4 ts Salt
• 1/4 ts Pepper
• 3 Strips bacon, cubed
• 2 sm Onions,finely chopped
• 1 c Hot beef broth
• 2 tb Tomato catsup