Roast Beef Gypsy Style 2 Pounds Rump Steak -- sliced Salt And Pepper -- to taste 1 Tablespoon Olive Oil 1 Medium Onion -- chopped 3 Tablespoons Flour 1/2 Cup Red Wine 1 1/2 Cups Beef Broth 2 Tablespoons Tomato Puree 1 Medium Bay Leaf 1 Medium Carrot -- chopped 1 Medium Leek -- chopped 1 Medium Red Pepper -- chopped 3 Slices Bacon -- diced Sprinkle beef with salt and pepper, then saute in olive oil until brown on both sides. transfer to casserole dish. In same oil that beef was browned add onions, carrots, leek and pepper, saute until onion is done. add flour and cook for 2 minutes. add wine and brothe and stir until broth thickens. add remaining ingredients and meat back into the sauce. simmer for 1 1/2 hours.