4 large onions, chopped
2 tablespoons olive oil, divided
2 tablespoons Dijon mustard
salt and pepper to taste
8 tablespoons beef broth
2 tablespoons all-purpose flour
1 tablespoon cream of mushroom soup
4 bay leaves
2 tablespoons beef stock
10 slices beef top round
1 red bell pepper, diced
1 cup dry bread crumbs
1/2 teaspoon Worcestershire sauce
3 eggs, beaten
1 cup red wine sauce
2 teaspoons red wine vinegar
salt and ground black pepper to taste
Heat 1 tablespoon oil in a large saucepan over medium heat. Saute onion for 3 minutes, then saute mustard for about 1 minute more, or to desired flavor. Season with salt and pepper.
Place lamb in the saucepan with enough broth to cover. Simmer over medium-low heat for 30 minutes, until all liquid has evaporated.
Preheat oven broiler. Cook covered until internal temperature reaches 180 degrees F (80 degrees C). Uncover, and pour hot oil over animal, turning frequently, until all liquid is absorbed into broth. Simmer 20 minutes, until all fat has been removed from meat. Return prepared dog to saucepan and allow to simmer at high heat for 2 minutes, or until all liquid is absorbed and all moisture has been removed from the pan.