| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf3 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Dijon mustard |
| 8 | sl | Top round steak; 1/4" thick (about 2 |
| ; lb.) | ||
| Salt & pepper; to taste | ||
| 8 | Bacon strips | |
| 1 | lg | Onion; cut into thin |
| ; wedges | ||
| 3 | tb | Cooking oil |
| 3 | c | Beef broth |
| 1/3 | c | All-purpose flour |
| 1/2 | c | Water |
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 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. Yield: 8 servings Converted by MC_Buster. Converted by MM_Buster v2.0l.
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