Top round, sliced as thin as your butcher can
Bacon (1 strip for each slice of beef)
Onion, chopped fine, approx. 1/2 med. onion per slice of beef
Brown spicy mustard
Lg. dill pickle(s), cut lengthwise into 8ths
2 cans beef stock
2 tbsp. oil
Salt & pepper

On flat working surface lay out all beef slices. Spread mustard over entire surface of the meat. Place 1 strip of bacon lengthwise on top of the mustard. Add chopped onion to each, pat into place. Place one slice of pickle at small end of beef. With your fingers, slowly roll meat over pickle and continue until you have rolled the entire length of beef. Secure rolls with cooking string or with small skewers.

Quickly brown roll ups in hot oil. Remove from oil and place in a Dutch oven. Cover with beef broth. Cover and simmer on top of the stove for 45 minutes. Or bake in oven for 1 hour at 350 degrees. Thicken the broth with cornstarch for your gravy.