Reprinted from The Blood Type Diet Website (

Beef Roast with Mushroom Stuffing


This serves 8 and requires no preparation time.

  • 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:
  1. Lightly salt and pepper flank steak on both sides. Spread one side with mustard.
  2. To prepare stuffing, heat vegetable oil in a frypan, add 1 onion, chopped, and cook for 3 minutes, until lightly browned.
  3. Chop canned mushroom pieces.
  4. Add to onion; cook for 5 minutes.
  5. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt, pepper and paprika.
  6. Spread stuffing on mustard side of flank steak, roll up jelly-roll fashion, and tie with string.
  7. 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!).
  8. Add the meat roll and brown on all sides, approximately 10 minutes.
  9. Add the other 2 chopped onions and saute for 5 minutes. Pour in beef broth, cover, and simmer for 1 hour.
  10. Remove meat when tender.
  11. Season pan juices w/mustard.
  12. Salt and pepper to taste; stir in catsup (or tomato paste).
  13. When meat is cooled slightly, slice into 8 pieces. Place in 2 ziplocs.
  14. Cool sauce, freeze in 2 ziplocs with meat slices.
  15. Thaw, reheat meat and gravy separately.