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