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
- 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 from rolls and return to gravy; heat through. Sprinkle with parsley if desired.