In a large frying pan, lay out bacon, scallions, and carrot sticks.
Heat until the bacon gets glassy and the scallions are limp.
Take out and drain on paper towel.
Pound out each slice of meat,and spread with mustard.
Top with 1 slice of bacon, 3 scallions, and 2 carrot sticks.
Roll each roulade tightly and fasten with toothpicks.
Dust them with flour, salt and pepper if you wish.
Heat oil in frying pan, put rolled seams down in pan and brown on all sides.
Take the meat out, pour about 2 cups of broth in the pan and scrape the drippings down. Return the meat to the pan, cover and simmer 45 - 50 minutes.
Check occasionally, add more broth if necessary.
This will make a fairly thin sauce. If gravy is needed, thicken with 1 teaspoons flour and 1 teaspoons mustard, which has been beaten into 1/2 cup of cold broth. Stir into meat juice and simmer for another 5 minutes. Adjust seasoning. This dish can be finished in the oven.
Oven: place the browned beef into a baking dish, pour the broth over it. Cover with foil and bake for 1 hour at 375.