Blood Type Diet Recipe

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Beef Roast with Mushroom Stuffing

• 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)

• 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.