5 lb. round steak, cut very thin by your butcher
5 medium to large onions, chopped fine
3/4 lb. bacon (lean or ends), cut into bits
salt and pepper
mustard (dry or prepared)
flour (to thicken gravy)
water
oil and butter (for browning)

You will also need white thread to tie up steak.

One round steak should be cut into 4 to 5 pieces. Lay the meat out on a surface; spread with mustard (thin). Sprinkle with salt and pepper. Add a spoonful (medium) of onions and small bunch of bacon. Roll up the steak, keeping everything in the roll and tie with white thread. Brown steak rolls in the little oil. When brown all around (not black), add water to cover rolls. Simmer about 1 hour in covered pan. Lower heat.

Before thickening the gravy, remove all fat which cooked out. Paper towels are useful doing that. Thicken juice with flour and water; mix to make great gravy. No lumps, please!

This is best cooked a day or two before serving. Just refrigerate.