Beef Rouladen


1/4 cup Dijon mustard

8 slices beef top round steak (1/4 inch thick and about 2 pounds)

salt and pepper to taste

8 bacon strips

1 large onion, cut into wedges

3 tbsp canola oil

3 cups beef broth

1/3 cup all-purpose flour

1/2 cup water

chopped fresh parsley, optional


  1. 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.
  2. 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.
  3. 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 from rolls and return to gravy; heat through.  Sprinkle with parsley if desired.