|Dijon mustard||1⁄4 Cup (4 tbs)|
|Round steak slices||8 (1/4 Inch Thick)|
|Onion||1 Large, cut into wedges|
|Cooking oil||3 Tablespoon|
|Beef broth||3 Cup (48 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
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.