1-1/4 lb. round steak (thin)
5-8 slices bacon, halved
4-6 dill pickles, quartered
1 med. onion, sliced
1/2 c. flour
Salt and pepper
3-4 tbsp. vegetable oil
Boiling water

Trim round steak of excess fat and gristle, cut into sections approximately 1 inch x 3-1/2 inch. Pound each section with meat mallet until very thin and slightly larger (2 x 5 inch). Yields approximately 10-15 pieces of meat. With each meat section layer 1/2 strip bacon, 1 quartered section of pickle. Roll and tie with thin string.

When rolls are completed dredge with flour, salt and pepper. Heat oil in large saucepan or Dutch oven. Brown all sides in hot oil. May take 2-3 batches of meat - do not crowd pan. With last batch add sliced onion and brown until tender, 3-5 minutes. Slowly pour hot water to cover. Cover pan and simmer approximately 2 hours until steak is very tender. The last 30-40 minutes remove cover to allow gravy to thicken. Strings are easily removed when steak rolls are cut in half by diner. Great with mashed potatoes.