1/4 cup Dijon mustard
8 slices Angus Beef Yakiniku
Salt and pepper to taste
8 beef bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional
1. Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 beef bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.
2. In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
3. Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.