 |
Prep Time: 35 Minutes Cook Time: 90 Minutes |
Ready In: 125 Minutes Servings: 8 |
|
Ingredients:
1/4 cup(s) dijon mustard |
8 slice(s) 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 thin wedges |
3 tablespoon(s) canola oil |
3 cup(s) beef broth |
1/3 cup(s) all-purpose flour |
1/2 cup(s) water |
chopped fresh parsley, optional |
Directions:
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. Return to gravy; heat through. Sprinkle with parsley if desired.
|
|