Time
prep 0:30
total 2:00
Ingredients
| 1/4 cup | dijon mustard | | 8 slices | top round steak, 1/4- inch thick | | Salt and pepper, to taste | | 8 slices | bacon | | 1 | lg. onion, cut into wedges | | 3 tbsp. | cooking oil | | 3 cups | beef broth | | 1/3 cup | all-purpose flour | | 1/2 cup | water | | Fresh parsley, chopped (optional) |
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Instructions
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 and secure with wooden picks. Brown in a skillet in oil; 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; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove wooden picks from meat and return to gravy; heat through. Sprinkle with parsley if desired.
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