6 round steaks, sliced thin, about 3/16 inch thick, sliced should be about 7 inches wide 10 to 11 inches long
12 strips lean bacon
1 lg. carrot
1 lg. dill pickle
German Mustard, or Brown hot mustard
Thread and flour
Lard or fat
1 med. onion 1/8 inch wedges
1 level tbsp. flour
5 c. boiling water
1 c. cream, optional

Wash and dry steak slices, salt and pepper lightly on both sides, spread about 1/2 to 3/4 tsp. mustard on one side of each steak. Cut bacon in slices about 1 inch long and place evenly distributed on each steak. Cut the carrots and pickles in strips about the size of a pencil and as long as the steaks are wide. Divide the strips around the steaks. Place the carrots and pickles at one end of the steak and roll like a jelly roll, tucking the ends in as you roll. Tie together with thread.

Roll steak in flour until well coated. Heat fat in pan, brown steaks on all sides adding fat as necessary. After all steaks are brown, add one 1 tablespoon flour and stir in well. Add onion and brown until glossy. Add remaining steaks previously removed. Add boiling water slowly stir well to dissolve lumps, cover pan. Simmer slowly for 1 hour. Remove from stove, let cool and place in refrigerator overnight. Before serving simmer 1/4 hour, salt and pepper gravy to taste. Stir in cream if desired.