Categories: Meats 
      Yield: 6 servings 
  
  2 1/4 lb Beef, boneless & lean           1 3/4 oz Butter 
      4    Hardboiled eggs                     1    Onion 
  3 1/2 oz Canadian bacon                      1    Carrot 
           Salt to taste                       1 tb Flour 
      2 tb Mustard, spicy                    1/2 c  Sour cream 
  
  1. Wash and dry meat; cut a deep pocket in one side. Fill the pocket with 
  the cubed bacon and the sliced and topped with mustard egg slices. Put the 
  eggs together as good as you can. Sew up the pocket with cooking thread. 
  Rub the meat with salt and a little more mustard. 
   
  2. In the bottom of a big, heavy skillet, melt the butter and add the meat 
  and the onion and carrot. Fry the meat shortly on all sides and then add a 
  cup of water and let it all simmer for about 2 hours. If necessary, add 
  more water. Stir in flour and a little water and stir into a gravy. Let it 
  cook for 10 more min. Strain the gravy and serve the meat sliced on a 
  platter with the onion and carrot. Serve with wide noodles or mashed 
  potatoes and more carrots or peas. 
   
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by 
  Linda Fields, Sysop, Cyberealm BBS, Watertown NY 1993