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  •       1 lb     Round Steak, ½ inch thick
  • 4-6 tbs     Prepared Yellow Mustard
  •                 Flour
  •     6 oz     Onion thinly sliced
  •          4     slices Bacon
  •  3 cups     Beef Broth
  •                 Salt and Pepper, to taste


Cut meat into palm sized pieces.
In a large non-stick frying pan brown the bacon then move it to the side of the pan.
Spread mustard on one side of meat (like you would on a slice of bread) then sprinkle flour on top of mustard.
Brown the meat (flour side down) in the bacon grease (leave the bacon slices in while cooking and remove before serving).
While it is browning on the one side spread the mustard on the top side and sprinkle with flour.
After it is turned to the second side add the onions and brown them along with the meat.
When browned, add the beef broth and simmer for one half hour, taste and add more mustard or salt and pepper to taste (it should have a definite mustard flavor).
Simmer for approx. another hour, until the meat is tender.
The gravy can be thickened with a roux or starch.

Serve over pasta or Spaetzle and Red Cabbage.

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