4 pieces of thin round steak, 2 1/2 x 4 1/2 inches thick
Salt & pepper
Monosodium glutamate
1 lg. dill pickle
2 strips bacon
2 green peppers, cut in strips
2 lg. onions
2 c. beef stock
Salt & pepper, msg.
1 c. burgundy wine (opt.)

Place meat on board and pound to 1/4 inch thick. Season with salt and pepper and msg. Roll each piece of meat up with 1/4 dill pickle, 1/2 piece of bacon, 1 strip of green pepper and large pieces of onion in the center. Brown in fat or oil. Add beef stock, balance of green pepper and onion, finely chopped. Cover. Simmer until the meat is tender (about 1 1/2 hours). Remove meat from pan and thicken gravy with flour, season with salt and pepper and msg. You may add wine at this point. Put meat back into gravy and heat through.