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Beef Roast with Mushroom Stuffing

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This serves 8 and requires no preparation time.

Best Used By Blood Types:
  • Type B (0 beneficials)
  • Type O (1 beneficials)

  • Entree

  • 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.

Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Mushroom (Po...1 ,2 N N N N N N N N
Beef1 A A A A N N B B

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which may have a high mold count.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This is a low lectin recipe.
  • This recipe uses ecologically friendly ingredients.

    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Sep 29, 2007 at 10:27 AM By: Father Tiresias

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  • Written in Perl by Peter D'Adamo. Copyright 2007-2011 All rights reserved.

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