6 thin sandwich steaks
1 lg. onion, sliced
3 strips bacon, cut in half
6 slices of dill pickle
Salt and pepper
2 tbsp. oil
1/4 c. water

Season each steak with salt and pepper. In center of each steak place one slice of onion, 1/2 strip of bacon and one pickle slice. Roll up steaks and secure with a toothpick. Heat oil in skillet. Saute rolls until lightly browned. Add water; cover and simmer 3/4 to 1 hour. Make gravy from drippings. Serves 4-6.