Ingredients

·         1/4 cup of Dijon mustard

·         8 slices beef top round steak (1/4 inch thick, 4 ounces each)

·         Salt and pepper to taste

·         8 bacon strips

·         1 large onion, cut into very thin wedges

·         3 tablespoons canola oil

·         3 cups beef broth

·         1/3 cup all-purpose flour

·         1/2 cup water

·         Chopped fresh parsley

Directions

·         1. Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1-2 bacon strips and 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 beef to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.