Ingredients Jump to Instructions ↓

  1. 1/4 cup Dijon mustard

  2. 8 slices beef top round steak, (1/4 inch thick and about 2 pounds) Salt and pepper to taste

  3. 8 bacon strips

  4. 1 large onion, cut into thin wedges

  5. 3 tablespoons canola oil

  6. 3 cups beef broth

  7. 1/3 cup all-purpose flour

  8. 1/2 cup water Chopped fresh parsley, optional

Instructions Jump to Ingredients ↑

  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. 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 to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.


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