Round steak (choose one as thin as possible)
Bacon, uncooked (sliced into pieces)
Onions (sliced into small thin piece)
2 bay leaves
Flour
Dry mustard
Salt and pepper

(All ingredients differ as to how big the round steak is or how many pieces you need for your family.)

Trim off bone and most of the fat from round steak. Sprinkle with flour, then pound it good on both sides until it is tender and thinner. Then sprinkle the flat steak with dry mustard, salt and pepper with amounts to your own taste. Then add, generously, the pieces of bacon and onions. Cut steak into strips about 2 or 3 inches wide and roll the pieces up like a jelly roll using toothpick to secure the ends tightly. (The thinner the steak, the better it rolls up.)

Brown the rolls of meat thoroughly, adding small amounts of water as you are browning. When browned completely, add more water to drippings, enough so that it simmers up around the rolled pieces of meat. Continue simmering for several hours or until meat is good and tender, making sure there is always watery sauce bubbling around the meat.

When ready to serve, remove meat and thicken the sauce with flour and water mixture for a delicious gravy to be served on mashed potatoes or rice. This is a perfect company dinner. Guests love it!! Leftover rolls of meat are also great in your lunch the next day.