Beef Roulades - serves 4

1 pound boneless beef round steak, cut 1/2-inch thick and trimmed of separable fat
1 tbsp Dijon-style mustard
8 4-inch green pepper strips or 8 green onions, cut into 4-inch lengths
Nonstick spray coating
1 medium onion, chopped
1-1/2 cups beef broth
1 tbsp all-purpose flour
2 cups chopped carrots

Cut steak into 4 serving-size pieces. Using a meat mallet, pound each piece to 1/8-inch thickness.
Spread one side of each beef piece with one-fourth of the mustard. Place 2 green pepper strips or 2 green onions at a short end of each beef piece and roll up. Secure with wooden toothpicks.
Spray a cold large skillet with nonstick spray coating. Heat skillet over medium heat. Add beef rolls; brown on all sides. Remove rolls from skillet. Add chopped onion to skillet and cook for 3 minutes or till onion is nearly tender.
In a small mixing bowl stir together beef broth and flour. Pour mixture into the skillet. Cook and stir till thickened and bubbly. Then, add chopped carrots and beef rolls. Cover and simmer about 1 hour or till beef is tender.