1 (2 to 2 1/2 lb.) beef round steak
6 tsp. mustard
6 tsp. Hormel bacon bits
1 med. onion, minced
6 kosher dill pickle spears
2 tbsp. butter or use Pam
1 pkg. McCormick brown gravy mix (2 pkg. if you like a lot of gravy)

Cut steak about 1/4 inch thick and cut into 6 pieces (ask meat man to cut) or use shoulder London broil and cut into 6 thin slices and pound to tenderize (easier to cut if partially frozen).

Spread each piece of steak with mustard. Mix bacon bits and onions together and divide and spread evenly on each slice. Place one spear on each slice and roll up; secure with string or toothpicks.

In 12-inch skillet over medium heat, using hot butter or Pam, brown meat well on all sides. Remove from pan and prepare gravy according to package directions. Return meat to skillet, reduce heat to low, cover and simmer meat in gravy for 1 hour or until meat is fork tender. Delicious served with noodles.