3 lbs. top round steak (sliced thin)
2 tbsp spicy brown mustard
1/4 c. finely chopped onion
6 slices lean bacon
3 dill pickles (rinsed and halved)
2 tbsp. lard
2 c. water

Cut steak into 6 (4 inch x 8 inch) rectangles. Spread each with a teaspoon of mustard and some onion. Place a strip of bacon down the middle and half a pickle across the top, jelly roll the beef into a cylinder and tie off with string.

Melt lard in a cast iron skillet and brown rolls on all sides. Remove. Pour water into skillet and bring to a boil. Transfer to a roaster with rolls and bake covered for 1 hour. Thicken gravy with cornstarch.