|Beef boneless steak||1 Pound, cut 1/2 inch thick and trimmed of separable fat|
|Dijon style mustard||1 Tablespoon|
|Green pepper strips/8 green onions||8 , cut into 4 inch lengths (4 Inch Each)|
|Nonstick spray coating||2 Tablespoon|
|Onion||1 Medium, chopped|
|Beef broth||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Tablespoon|
|Chopped carrots||2 Cup (32 tbs)|
Cut steak into 4 serving size pieces.
Using a meat mallet, pound each piece to 1/8 inch thickness.
Spread one side of each beef piece with one fourth of the mustard.
Place 2 green pepper strips or 2 green onions at a short end of each beef piece and roll up.
Secure with wooden toothpicks.
Spray a cold large skillet with nonstick spray coating.
Heat skillet over medium heat.
Add beef rolls; brown on all sides.
Remove rolls from skillet.
Add chopped onion to skillet and cook for 3 minutes or till onion is nearly tender.
In a small mixing bowl stir together beef broth and flour.
Pour mixture into the skillet.
Cook and stir till thickened and bubbly.
Then, add chopped carrots and beef rolls.
Cover and simmer about 1 hour or till beef is tender.