Subscribe via Email

Enter your email address to subscribe and receive notifications of new posts by email.


Serving Size : 8
Preparation Time :0:00



1/4 cup Dijon mustard
8 slices top round steak, 1/4 inch thick — (about 2 lbs)
Salt and pepper — to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons cooking oil
3 cups beef broth
1/8 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 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 heat 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.


Comments are closed.