round steak, sliced thin
onions, cut into quarters
1Lightly spread mustard on each slice of steak; sprinkle with salt and pepper.
2Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks.
3Brown in a skillet in oil; drain.
4Add broth; bring to a boil.
5Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
6Remove heat and keep warm.
7Combine flour and water until smooth; stir into broth.
8Bring to a boil, stirring constantly until thickened and bubbly.
9Remove wooden picks from meat and return to gravy; heat through.
10Sprinkle with parsley if desired.