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Beef Roast with Mushroom Stuffing Print this recipe
(3 votes)
Category: Entree Description: This serves 8 and requires no preparation time.
General applicability:
Beef Roast with Mushroom Stuffing |
Green: recipe contains only neutral or a beneficials ingredients for that type. Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one. Orange: contains an avoid in a primary ingredient.
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Ingredient list: - 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.
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