1 1/2 to 2 lb. boneless beef round steak, tenderized and trimmed
4 tsp. prepared mustard
Garlic salt
Ground pepper
6 slices uncooked bacon
1 med. onion, chopped
Dill pickle spears
1 tbsp. each salad oil and butter
2 c. water
2 tbsp. all-purpose flour

Pound beef until 1/4-inch thick; cut into 4 strips, each about 4 inches wide and 8 inches long. Spread each with 1 teaspoon mustard and generously sprinkle with salt and pepper. Lay a slice of bacon down the center; top with 1 tablespoon onion.

Cut pickles in half crosswise and lay one piece across narrow end of each strip. Roll up and secure with wooden toothpicks or strong thread.

Heat oil and butter in a large skillet over medium-high heat. aDd rolls and brown well on all sides. Add 1 1/2 cups of the water and remaining bacon and onion; cover and bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours or until beef is very tender. With a slotted spoon, transfer rolls to a serving platter; keep warm.

Strain pan juices into a 2-cup glass measure; skim fat. If necessary, add water to make 2 cups total; return juice to pan. Stir together the remaining 1/2 cup water and the flour. Blend into drippings over medium heat and stir constantly until thickened. Pour into gravy boat and serve with beef rolls. Makes 4 servings.