1 pound boneless beef round steak, cut 1/2 inch thick and trimmed of separable fat
1 tablespoon
Dijon-style mustard
Eight, 4-inch green pepper strips or eight green onions, cut into 4-inch lengths
One medium onion, chopped (1/2-cup)
1-1/2 cups beef broth
1 tablespoon all-purpose flour
2 cups chopped carrots
Nonstick cooking spray

Spread one side of each beef piece with one-fourth of the mustard. Place two green pepper strips or two green onions at a short end of each beef piece and roll up. Secure with wooden toothpicks.

Lightly coat a cold large skillet with cooking spray. 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 until onion is nearly tender.

In a small mixing bowl stir together beef broth and flour. Pour mixture into the skillet. Cook and stir until thickened and bubbly. Add beef rolls; cover and simmer 40 minutes. Add carrots; cover and simmer about 20 minutes more until beef and carrots are tender.

Recipe makes four servings.

Nutritional information per serving:
Calories: 192
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 49mg
Sodium: 405mg
Carbohydrate: 12g
Fiber: 3g
Protein: 29g
Exchanges: 2.5 Vegetables, 3 Very Lean Meat, .5 Fat