8 beef, round, thin sandwich steaks
8 slices bacon
Grey Poupon mustard
Dill pickles
Salt to taste
Pepper to taste
Chopped onions
butter
Flour
Approximately 1/2 c. whipping cream
Dash of sugar
Paprika

Spread mustard on inside of steaks. Add bacon and pickles, cut in strips. Roll up and hold together with toothpick. Season with salt and pepper on the outside. Slightly saute onion; in skillet, using butter. Add meat rolls and brown uncovered for 10 minutes. Then cover and cook for about 1 1/2 hours, until nice and brown, adding water, if necessary. Thicken drippings with flour, add whipping cream, sugar, paprika, and more salt and pepper to taste. Serve with sweet 'n sour red cabbage and German fries.