6 thinly sliced steaks (round)
4 to 5 dill pickles, quartered
4 to 5 carrots, quartered
1 large onion, diced
1 large parsnip, diced
4 potatoes, quartered
3 small or 1 large family can mushroom soup
1 jar Dijon mustard
salt and pepper

Take steaks and spread 1 tablespoon Dijon mustard across. Spread onion and parsnips across each steak. Put 3 pickle sticks and carrot sticks in center and roll up. Insert toothpicks to hold together. Put in center of roaster pan. Make a nest of potatoes and rest of pickles and carrots around steaks. Sprinkle with leftover onion and parsnips. Cover with mushroom soup. Cover and bake at 350°F for 50 to 60 minutes.