Ingredients
1/4 cup Dijon mustard8 slices beef top round steak (1/4 inch thick and 4 ounces each)Salt and pepper to taste8 bacon strips1 large onion, cut into thin wedges3 tablespoons canola oil3 cups beef broth1/3 cup all-purpose flour1/2 cup waterChopped fresh parsley, optional
Preparation
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.
In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.
