-----------------------------------ROAST----------------------------------- 1/2 t Salt

1/4 t White Pepper

2 lb Flank Steak

1 t Mustard; Dijon Style

-----------------------------MUSHROOM STUFFING----------------------------- 2 T Vegetable Oil

1 ea Onion; Small, Chopped

4 oz Mushroom Pieces; *

1/2 c Parsley; Chopped

2 T Chives; Chopped

1 T Tomato Paste

1/2 c Bread Crumbs; Dried

1/4 t Salt

1/4 t Pepper

1 t Paprika

-----------------------------------GRAVY----------------------------------- 3 ea Bacon; Strips, Cubed

2 ea Onions; Small, Fine Chopped

1 c Beef Broth; Hot

1 t Mustard; Dijon Style

2 T Tomato Catsup

* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.