An elegant beef roll stuffed with seasoned mushrooms, onion, bell pepper and bread crumbs, braised tender in a beef broth with bacon.

Beef Round Steak Roll with Mushrooms

2 pounds round steak
3/4 teaspoon salt - divided use
1/4 teaspoon ground white pepper
2 teaspoons Dijon mustard - divided use
2 tablespoons vegetable oil
3 onions, chopped - divided use
4 ounces mushrooms, sliced
1/2 cup chopped flat-leaf parsley
1 green bell pepper, chopped
2 tablespoons chopped green onions
1 tablespoon tomato paste
1/2 cup dry bread crumbs
1/4 teaspoon pepper
1 teaspoon paprika
3 strips of bacon, chopped
1 cup beef broth
2 tablespoons tomato ketchup

1. Pound round steak to 1/4-inch thick with mallet. Lightly sprinkle with 1/2 teaspoon salt and white pepper. Spread one side with 1 teaspoon prepared Dijon mustard.
2. Meanwhile, heat oil in a skillet, add 1 chopped onion and cook for 3 minutes, or until lightly browned.
3. Add sliced mushrooms, then cook for 5 minutes.
4. Stir in chopped parsley, chopped green bell pepper, chopped green onions, tomato paste, and dry bread crumbs. Season with 1/4 teaspoon salt, pepper, and paprika.
5. Spread vegetable mixture on the mustard side of the steak and roll up jelly roll fashion and tie with string.
6. Cook chopped strips of bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, about 10 minutes. Add the 2 remaining chopped onions and saute for 5 minutes. Pour in beef broth, cover, and simmer for 1 hour.
7. Remove the meat to a preheated platter.
8. Season the pan juices with 1 teaspoon Dijon mustard and ketchup; cook until thickened. Serve over the sliced meat.

Makes 6 servings.