Round steak pounded thin and topped with savory ingredients, then rolled up and cooked to perfection.
1 pound round steak
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 strips of bacon, diced
1 onion, chopped
1/4 cup vegetable oil
1 1/2 cups beef broth
1 bay leaf
1 tablespoon cornstarch
1/4 cup cold water
- Pound a round steak until about 1/4-inch thick. Spread with Dijon mustard, then sprinkle with salt and pepper. Sprinkle diced strips of bacon, and chopped onion over the steak. Roll-up, jelly roll fashion, and secure with toothpicks.
- Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes.
- Pour in beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes.
- Remove the beef roll, discard the toothpicks and bay leaf, and arrange on a platter and keep warm.
- Blend cornstarch dissolved in cold water; stir into the drippings left in the skillet and bring to a boil. Stirring constantly, boil until the gravy is thick and bubbly. Put in gravy boat to serve with the sliced beef roll.
Makes 4 servings.