3 lb. round steak (1/2 inch thick)
Mustard
Salt and Pepper
1 onion, finely chopped
4-6 slices bacon, diced
2 tbsp. shortening
1/4 c. water
3 tbsp. cornstarch
1 c. water

Pound steak until thin. Spread a thin coat of mustard, season salt and pepper. Cut steak in triangular pieces, about 4 inches. Put in each piece of meat 1 teaspoon bacon. Beginning at the point end, roll like jelly roll and secure with toothpicks. Saute rolls in hot shortening until well brown on all sides. Add 1/4 cup of water, cover and simmer about 1 1/2 hours until tender

Remove rolls to platter. Add cornstarch and water to pan dripping, stirring constantly. Slowly add 1 cup of water stirring until smooth and thick. Return beef to gravy until serving.