2 lb. round steak, sliced 1/4 inch thick, trimmed of fat, pounded 1/16 inch thick
Salt and pepper
Prepared mustard
1/4 c. finely chopped onion
3 dill pickles, rinsed, cut in half lengthwise or thin carrot strips
3 tbsp. oil, butter
1/4 lb. fresh mushrooms, sliced
3/4 c. dry red wine
1 c. beef broth

Cut round steak into rectangles 4 x 6 inches. Season with salt and pepper, spread with mustard, sprinkle with onions. Add strip of pickle, roll up, fasten with toothpicks. Brown meat rolls in hot fat in skillet. Add mushrooms, wine and broth; cover, cook slowly 1 1/4 hours. Add water if necessary to prevent burning.

Remove toothpicks from meat rolls, transfer to ovenproof serving dish. Thicken broth with paste of 2 tablespoons each cornstarch and cold water. Pour over meat rolls. Circle with Duchesse Potatoes; heat at 375 degrees to brown potatoes. Makes 6 servings.