Prep: 15 minutes | Cook: 30 minutes | Yield: 6-8 servings
- 2 Round Steaks
- salt and pepper
- 1/3 cup of flour
- 1/4 cup spicy brown mustard
- 6 strips of bacon, halved
- 1 large onion, chopped
- 3 tablespoons oil
- 1/2 pound sliced fresh mushrooms
- 1/4 cup butter
- 1/2 teaspoon minced garlic
- 2 tablespoons flour
- 2 to 2-1/4 cups beef broth
- Pound out each round steak to 1/4″ thickness. Cut each steak into 6 strips. Liberally sprinkle both sides of each strip with salt and pepper.
- Place the flour on a plate and dredge one side of each strip in the flour. Spread 1/2 tablespoon of spicy brown mustard over the unfloured side of each strip. Lay a bacon half over each strip, then top the bacon with chopped onion. Starting on the longer side of the beef strip (jellyroll style), roll each strip and secure with a toothpick.
- On medium-high, heat the oil in a large heavy skillet. Brown the beef rolls on all sides. Remove beef rolls from skillet and set aside on a plate.
- Heat the butter in the same skillet, add the sliced mushrooms and garlic and cook for 1 minute. Stir in the flour until blended, then gradually stir in the 2 cups of beef broth. Return the beef rolls to the skillet. Reduce heat to medium low; cover and simmer for 30 minutes until tender. Check beef at 15 minutes and add the remaining 1/4 cup of broth, if sauce is too thick.