Serves 6 people

Ingredients;
1 lb. round steak, cut thin (not more than 1/3 inch thick)
6 (about) slices of bacon, cut in small pieces
3 / 4 C. chopped onion
Dijon mustard
1 large or 2 small Dill Pickles, cut in narrow strips
String or toothpicks for securing rolls
Flour for dredging, seasoned with salt and pepper
Beef stock plus red wine, (Optional)
Oil or shortening for browning

Slurry for thickening gravy:
1 /2 cup cornstarch or flour
1 cup water.

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Cut the steak into pieces about 2" by 4". Pound the strips with a mallet or meat tenderizing tool until very thin and pliable; they will also be a little larger.

Season the strips with salt and pepper, spread thinly with mustard.

Place crosswise on each strip: 1 TB of bacon pieces, about 1 TB. chopped onion; and 1 strip of dill pickle.

Brown the rolls in olive or vegetable oil, and place them in a baking pot.

Add liquid (beef stock and a little red wine, or just water) to a depth of about 1/2 inch in skillet. 8. Cover the pan and simmer, adding liquid as needed.

Cook them for about 1 hour, or until the Rouladen are tender.