Reprinted from The Blood Type Diet Website (www.dadamo.com) Beef Roast with Mushroom Stuffing Description: This serves 8 and requires no preparation time. Ingredients: 1/2 teaspoon salt 1/4 teaspoon pepper, freshly ground 2 pounds flank steak 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 cup onion, chopped 4 ounces Portobello mushrooms, chopped 1/4 cup parsley, chopped 2 tablespoons chives, chopped 1 tablespoon tomato paste (I know this is a B avoid but the amount is small) 1/4 cup Ezekiel or spelt bread crumbled fine 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon paprika 3 strips turkey bacon (I think this is technically an avoid but this much shouldn't hurt) 2 each onion, chopped 1 10-ounce beef broth 1 teaspoon Dijon mustard 2 tablespoons acceptable catsup (This is an O and B avoid but the amount is small) How to make it: Lightly salt and pepper flank steak on both sides. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add 1 onion, chopped, and cook for 3 minutes, until lightly browned. Chop canned mushroom pieces. Add to onion; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt, pepper and paprika. Spread stuffing on mustard side of flank steak, roll up jelly-roll fashion, and tie with string. Cut bacon into dice. To prepare gravy, cook bacon in Dutch oven until partially done (will probably need to add a little olive oil - there's almost no fat in turkey bacon!). Add the meat roll and brown on all sides, approximately 10 minutes. Add the other 2 chopped onions and saute for 5 minutes. Pour in beef broth, cover, and simmer for 1 hour. Remove meat when tender. Season pan juices w/mustard. Salt and pepper to taste; stir in catsup (or tomato paste). When meat is cooled slightly, slice into 8 pieces. Place in 2 ziplocs. Cool sauce, freeze in 2 ziplocs with meat slices. Thaw, reheat meat and gravy separately.