2 lb. top round of beef, thinly sliced or
1 flank steak, sliced horizontally
4 slices bacon, diced
3 dill pickles, sliced lengthwise
1 tsp. mustard
Pinch of marjoram
2-3 tbsp. fat
2 c. beef broth

The meat should be cut into 4-6 thinly sliced portions in rectangular shape. Pound each with mallet or edge of a plate until quite thin and all tissues have been broken down. Place bacon, pickle slices and mustard over each. Sprinkle with marjoram. Roll up, dredging outside of each roll with a little to the flour. Secure rolls with toothpicks, saute in hot fat in a skillet until browned on all sides. Transfer to casserole. Add remaining flour to the pan drippings, cook a few seconds, then slowly add the beef broth. Simmer until thickened. Pour over meat in casserole. Cover tightly, simmer 1 1/2 hours or until tender. Excellent when cooked ahead and reheated in its gravy.

Bake at low temperature for 1 1/2 hours. Serves 4-6.