This classic German dish, Rostbraten mit Pilzfülle, transforms a humble flank steak into an elegant centerpiece. The meat is pounded thin, spread with Dijon mustard, and filled with a hearty mixture of sautéed mushrooms, onions, fresh parsley, and crispy bacon. Rolled tightly and seared, the roast is then slow-simmered in beef broth until fork-tender. The result is a juicy, aromatic beef roll bursting with umami flavor. Served with a quick pan gravy made from the cooking juices and a touch of ketchup for depth, it pairs perfectly with mashed potatoes or red cabbage. ItâÂÂs a comforting, restaurant-quality meal that feels special yet is straightforward enough for a weekend family dinner.
Rostbraten Mit Pilzfülle (Beef Roast With Mushroom Stuffing)
Description
This classic German dish, Rostbraten mit Pilzf&# 195;¼lle, transforms a humble flank steak into an elegant centerpiece. The meat is pounded thin, spread with Dijon mustard, and filled with a hearty mixture of sautéed mushrooms, onions, fresh parsley, and crispy bacon. Rolled tightly and seared, the roast is then slow-simmered in beef broth until fork-tender. The result is a juicy, aromatic beef roll bursting with umami flavor. Served with a quick pan gravy made from the cooking juices and a touch of ketchup for depth, it pairs perfectly with mashed potatoes or red cabbage. ItâÂÂs a comforting, restaurant-quality meal that feels special yet is straightforward enough for a weekend family dinner.Ingredients
Directions
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Pat the flank steak dry and lightly season both sides with salt and pepper.
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Spread one side of the flank steak evenly with Dijon mustard.
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In a skillet, heat vegetable oil over medium heat.
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Add the finely chopped onions and cook for 3 minutes until lightly browned.
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Add the drained and chopped mushroom pieces to the skillet and cook for 5 minutes until tender and liquid has evaporated.
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Stir in the chopped parsley, chives, tomato paste, and dried bread crumbs.
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Season the stuffing mixture with salt, pepper, and paprika to taste.
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Spread the warm mushroom stuffing evenly over the mustard-coated side of the flank steak.
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Roll the steak up tightly like a jelly roll and secure with kitchen twine.
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In a Dutch oven, cook the cubed bacon over medium-high heat until partially done and crispy.
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Add the rolled meat to the Dutch oven and brown on all sides, approximately 10 minutes.
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Add the remaining chopped onions to the pot and sauté for 5 minutes.
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Pour in the hot beef broth, cover the Dutch oven, and simmer on low heat for 1 hour.
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Remove the meat roll to a preheated serving platter and keep warm.
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Season the remaining pan juices with the remaining Dijon mustard, salt, and pepper to taste.
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Stir in the tomato ketchup and simmer briefly to combine into a gravy.
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Slice the beef roll and serve with the prepared gravy on the side.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1414.5kcal
- % Daily Value *
- Total Fat 86.2g133%
- Saturated Fat 30.7g154%
- Cholesterol 267.4mg90%
- Sodium 5391.6mg225%
- Total Carbohydrate 36.6g13%
- Dietary Fiber 5.3g22%
- Sugars 6.5g
- Protein 117.3g235%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
