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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this tender beef dish, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina Ingredients:
1/4 cup dijon mustard |
8 slices beef top round steak, (1/4 inch thick and about 2 pounds) |
salt and pepper to taste |
8 bacon strips |
1 large onion, cut into thin wedges |
3 tablespoons canola oil |
3 cups beef broth |
1/3 cup king arthur unbleached all-purpose flour |
1/2 cup water |
chopped fresh parsley, optional |
Directions:
1. 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; 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 to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.
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