| 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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