1 lg. thin round steak, pounded
1 lg. onion, sliced
3 strips bacon
Salt and pepper
Paprika
Dill pickle sticks

Lay bacon strips crosswise on meat. Put onions all over. Sprinkle with a little salt and pepper. Lay dill sticks across the end nearest the bone. Starting with pickle end, roll the steak and tie it with 3 pieces of string. Sprinkle the outside of the roll with salt, coarse pepper, paprika and flour. In large Dutch oven, brown in hot oil on all sides. Add 1 or 2 small onions, bay leaf, 1/2 teaspoon thyme and 1 cup hot water. Cover and simmer until tender about 1 1/2 to 2 hours. During the last 1/2 hour, cut up potatoes and add. Make gravy by stirring in a mixture of cold water and cornstarch. Remove string. Slice the roll into 1/2 inch slices. Delicious with red cabbage. And potato pancakes.