3 lb round steaks, 1/4 inch thick
salt and pepper, to taste
2 tsp mustard, hot or mild
1 onion, chopped
6 slc bacon, havled cross wise
2 lrg dill pickles, cut in strips
1/4 cup salad oil
1 can beef broth, undiluted
Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces.
Flatten steak to about 1/8 inch thickness.
Sprinkle lightly with salt and pepper. Spread each steak with 1/4 teaspoon
mustard. Sprinkle onions on top.
Place bacon and a pickle strip on narrow end of each piece. Roll up and tie,
sprinkle with flour.
Slowly heat in heavy Dutch oven or
skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15
to 20 minutes.
Add broth, bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours
until tender. Put Roulades to heated platter. Remove string.
Make gravy from remaining broth, pour over meat.
YIELD: 6 Servings