Beef Roulades

From mossey river community cookbook

Cut steak into 4 serving size pieces.

Pound with meat mallet until 1 / 4 inch thick.

Spread one side of beef piece with mustard.

Place green pepper or green onion at short end of beef piece.

Roll up and secure with toothpick.

Spray skillet with nonstick spray coating and brown on all sides.

Remove from skillet and add onion to skillet and cook until nearly tender.

Stir beef broth and flour together in small bowl.

Pour mixture into skillet and cook until thickened.

Add chopped carrots and beef rolls.

Cover and simmer for about an hour or until beef is tender.

boneless beef round steak, dijon mustard, green pepper strips, green onion, onion, beef broth, flour, carrots