Beef roast with mushroom stuffing

1 x  -----------roast------------
    1/2 t  Salt
    1/4 t  White pepper
      2 lb flank steak
      1 t  Mustard; dijon style
      1 x  -----mushroom stuffing------
      2 T  Vegetable oil
      1 ea Onion; small, chopped
      4 oz Mushroom pieces; *
    1/2 c  parsley; chopped
      2 T  chives; chopped
      1 T  Tomato paste
    1/2 c  Bread crumbs; dried
    1/4 t  Salt
    1/4 t  Pepper
      1 t  Paprika
      1 x  -----------gravy------------
      3 ea Bacon; strips, cubed
      2 ea Onions; small, fine chopped
      1 c  Beef broth; hot
      1 t  Mustard; dijon style
      2 T  Tomato catsup
 
  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and
  chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Lightly salt and pepper flank steak.  Spread one side with
  mustard. To prepare stuffing, heat vegetable oil in a frypan, add
  onion and cook for 3 minutes, until lightly browned.  Add mushroom
  pieces; cook for 5 minutes.  Stir in parsley, chives, tomato paste,
  and bread crumbs.  Season with salt and pepper and paprika.  Spread
  stuffing on mustard side of the flank steak, roll up jelly-roll
  fashion and tie with thread or string. To prepare gravy, cook bacon in
  a Dutch oven until partially done.  Add the meat roll and brown on all
  sides, approximately 10 minutes.  Ad onions and saute for 5 minutes.
  Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
  Remove meat to a preheated platter.  Season pan juiceswith mustard.
  Salt and pepper to taste; stir in catsup.  Serve the gravy separately.