| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tasteofhome |
8 |
servings |
INGREDIENTS
| 1/4 |
c |
Dijon mustard |
| 8 |
sl |
Top round steak; 1/4" thick |
|
|
Salt and pepper; to taste |
| 8 |
|
Strips bacon |
| 1 |
lg |
Onion; cut into wedges |
| 3 |
tb |
Cooking oil |
| 3 |
c |
Beef broth |
| 1/3 |
c |
All-purpose flour |
| 1/2 |
c |
Water |
|
|
Fresh parsley; chopped, optional |
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 for
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. Sprinkle with
parsley if desired.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996
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