1/4 cup Dijon mustard
8 slices steak, 1/4 inch thick
Salt and pepper, to taste
8 bacon strips
1 large onion, cut into wedges
3 tablespoons cooking oil
3 cps beef broth
1/3 cup all-purpose flour
1/2 cup water
Fresh parsley, chopped

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 boil. Reduce heat; cover and simmer 1-1/2 hours or until meat is tender. Remove meat and keep warm. Combine flour and water until smooth. Stir into broth; bring to a boil until thickened. Remove picks from meat and return meat to gravy. Heat until hot. Serve as a main dish.

Serves 8.

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Cajun Country -- New Iberia, Louisiana