Total time: 7-12 hours.
4 Tablespoons Dijon Mustard
2 lbs Round Steak, Chopped/Cubed
8 Slices of Bacon (Thick cut)
1 Large Onion, Chopped Finely
Mushrooms (as much as you want!)
Peas & Carrots (optional)
1 Dill Pickle, sliced & diced
3 Tablespoons Cooking Oil (We like EVOO)
3 Cups Beef Broth
1/3 cup flour
1/2 cup water
Cook steak, mushrooms, onions, peas & carrots in oil till cooked and sauteed. Cook bacon in separate pan till crispy; crumble the bacon and add to meat mixture. Simmer for about 5 minutes; drain if applicable. Add mustard till dissolved. Place mixture in crock pot, add broth and cook on high for 6 hours (or 10-12 on low). Once done, mix flour and water until smooth, then slowly add to thicken mixture.
Best served over Egg noodles… mmmmm