8 slices top round steak, 1/4 inch thick (about 2 pounds)
1/4 teaspoon salt-free seasoning blend
Pepper to taste
8 turkey bacon strips
1 large onion, cut into thin wedges
3 tablespoons vegetable oil
3 cups reduced-sodium beef broth
1/3 cup all-purpose flour
1/2 cup water
1 tablespoon minced fresh parsley
Lightly spread mustard on each slice of steak; sprinkle with seasoning blend and pepper.
Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden toothpicks. 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 meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks from meat and return to gravy; heat through. Sprinkle with parsley.