from the Dec/Jan 1996 issue of Taste of Home
1/4 cup Dijon mustard
2 lbs top round steaks, sliced into 8 slices (1/4 inch thick)
salt and pepper
8 slices bacon
1 large onion, cut into thin wedges
3 tablespoons cooking oil
3 cups beef broth
1/3 cup flour
1/2 cup water
chopped fresh parsley
Spread mustard on one side of each slice of meat.
Sprinkle with salt and pepper.
Place one strip of bacon and a few onion wedges on each slice; roll up and secure with wooden toothpicks.
Put oil in dutch oven or other large pan and brown meat; drain.
Add broth and bring to a boil.
Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
Remove meat and keep warm.
Combine flour and water until smooth and slowly stir into broth.
Bring to a boil, stirring constantly until thickened.
Remove wooden pics from meat and return to gravy; heat through.
Sprinkle with parsley if desired.