1 3/4 lb. top round steak, thinly sliced
Dash pepper, black
2 tbsp. finely chopped onion
3 tbsp. butter
1 tbsp. vinegar
1 sm. pkg. frozen pearl onions
1/2 tsp. salt
3 tbsp. mustard
2 tbsp. sour cream
1/2 c. beef broth
3 med. carrots, thinly sliced
2 tsp. cornstarch mixed with water

Using flat side of a mallet, pound meat into thin rounds. In bowl, combine salt, pepper, mustard, onion and sour cream. Spread meat slices with mustard filling. Roll up tightly into even rolls. Secure with toothpicks. Heat butter in frying pan. Add beef rolls, a few at a time. Brown well on all sides. Lower heat. Add beef broth and vinegar, bring to a boil. Add carrots and pearl onions. Cover with lid. Cook over low heat, 15 to 20 minutes for medium rare, 25 to 30 minutes for well done. Remove beef rolls and vegetables. Add 2 teaspoons cornstarch mixed with 1 tablespoon water to pan drippings. Stir and cook for 2 to 3 minutes. Season to taste. Spoon sauce over beef rolls when serving.