Ingredients

Instructions

  1. Spread mustard on one side of each slice of meat.
  2. Sprinkle with salt and pepper.
  3. Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
  4. Put oil in dutch oven or other large pan and brown meat; drain.
  5. Add broth and bring to a boil.
  6. Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
  7. Remove meat and keep warm.
  8. Combine flour and water until smooth and slowly stir into broth.
  9. Bring to a boil, stirring constantly until thickened.
  10. Remove wooden pics from meat and return to gravy; heat through.
  11. Sprinkle with parsley if desired.