Beef Roulades

By DebCooks

Beef with Dijon mustard, onions and bacon rolled up and simmered until tender and finished off with gravy. The Dijon mustard gives them a German twist.

Ingredients

• 1/4 c Dijon mustard
• 8 slices top round steak 1/4 inch thick (about 2 pounds)
• Salt and pepper to taste
• 8 bacon strips
• 1 large onion, cut into thin wedges
• 3 T oil
• 3 c beef broth
• 1/3 c flour
• 1/2 c water

Preparation

Step 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 and secure with toothpicks. In a skillet brown roll ups 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. Return meat to the gravy and heat through. Remove toothpicks before eating.