1 1/2 lb. round steak
3 slices bacon, halved crosswise
2 c. fresh green beans, whole
3 sm. carrots, cut into julienne strips
Garlic powder
1 (10 1/4 oz.) can beef gravy

Cut steak into 6 portions and pound to 1/4 inch thickness. In skillet, cook bacon just until done. Drain on paper toweling. Reserve drippings in skillet.

Place a piece of bacon and several green beans and carrots on each meat portion. Sprinkle with salt and pepper and garlic powder. Roll up meat, jelly roll fashion. Secure with wooden picks.

Brown meat on all sides in hot drippings. Drain off fat. Add gravy, cover and simmer 40 minutes. Uncover and cook 15 minutes more or until gravy is thickened and meat is tender. Remove picks and serve with mashed potatoes or hot rice.