Beef Rouladen

1/4 cup Dijon mustard

8 slices top round steak, 1/4 inch thick -- (about 2 lbs)

Salt and pepper -- to taste 8 bacon strips

1 large onion, cut into thin wedges

3 tablespoons cooking oil

3 cups beef broth

1/8 cup all-purpose flour

1/2 cup water

Chopped fresh parsley -- optional

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.