3 lbs. round steak, thinly sliced
6 slices bacon, cut into pieces
1 lg. onion, finely chopped
1 c. sour cream
Salt, pepper, onion powder
Round toothpicks
1 jar mushrooms (optional)
1 beef bouillon cube (optional)

Trim off fat. Divide meat into pieces about 3 x 6 inches. Pound pieces with meat "hammer" or tenderizer. Season meat with salt, pepper and onion powder. Put small piece of bacon on each piece of meat. (To know how much bacon to use: count portions of meat and divide bacon pieces equally.) After bacon is on meat, roll up meat and secure roll with 2 or 3 round toothpicks. (Round picks don't break off so easily!)

Brown meat in butter in heavy skillet. When nicely browned on all sides, add onion and brown that onion. Add sour cream and stir until onions are mixed in. Then add 1 1/2 cups water (and mushrooms and bouillon cube). Cover tightly and simmer VERY SLOWLY until meat separates when tested with a fork.

Remove toothpicks before serving. Avoid crumbling the Rouladen by placing broadside of fork against meat and pull picks out through prongs of fork. If prepared day before serving, any excess fat from bacon can be removed (while cold) from gravy. Thicken gravy with cornstarch. Reheat over low heat and serve together with gravy over potatoes.