1 lb. round steak, cut very thin
1 lb. bacon
2 onions, chopped
1 cup water
1 can beef bouillion
Cut round steak into thin pieces, about 2 x 4 inches, flatten a little by pounding, but don't break fibers so it seperates. Fry bacon (not to well done).Roll up pieces of meat around a sliver of dill pickle, a few chopped onions and bacon pieces or crumbles.Shape of meat will indicate hw best to roll. Fasten with toothpicks.
Brown gently. Discard extra fat. Simmer gently 1 cup water and 1 can beef boullion (2 cups total liquid) in a heavy covered kettle for 1 hour. May also be placed in oven, covered, on low heat. Thicken liquid with flour for gravy. Serve with riced potatoes