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4-5 lb. thin sliced steak (top round)
1 jar dill pickle spears
1 lb. bacon
1 med. onion, diced
1 c. flour
Salt and pepper
1 can broth, chicken or beef
1/2 tsp. Kitchen Bouquet
Box of toothpicks
2 tbsp. vegetable oil
1 c. water

Pound steaks flat and cut into rolling size pieces, 2-3 rolls per steak. Cut a dill pickle spear into 3 long slices. Wrap each piece with a piece of bacon and place on steak with onion which has been sprinkled with salt and pepper. Roll up held together with toothpick. Roll beef in flour, brown in roasting pan that has been heated with vegetable oil. When meat browned, add broth and 1/2 cup water. Simmer until tender. Take remaining water and enough of remaining flour (2 tablespoon). Make paste. Add to meat to thicken gravy. Stir while adding to keep from lumping.
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