8 strips bacon
4 thin slices (6 oz. each) top round beef
Salt & Pepper
4 tbsp. Dijon mustard
1/2 c. chopped onion
1/2 c. chopped carrots
1/2 c. chopped dill pickle
Flour
1 - 1 1/2 c. water

Cook bacon until crisp. Drain, crumble and set aside, reserve bacon drippings. With meat mallet pound beef slices until flat and thin. Sprinkle slices with salt and pepper. Spread thin layer of Dijon mustard on each slice. Sprinkle about 2 tablespoons each of onions, carrots, and pickle on each slice. Sprinkle 1/4 of bacon on top of each slice. Sprinkle about 2 tablespoon each of onions, carrots and pickle on each slice. Sprinkle 1/4 of bacon on top of each slice. Roll up each slice, secure with toothpicks or wooden skewers. Dredge rolls with flour. Brown rolls in hot bacon drippings. Add water to skillet, bring to a boil. Cover and reduce heat, simmer about 30 minutes or cooked through.

Serve with pan gravy, thickened further with cornstarch or flour, if desired.