3 slices bacon, cut in half
1 1/2 lb. thinly sliced round steak, 1/4 inch thick
2 tbsp. Dijon mustard
3 med. dill pickles, cut in quarters lengthwise
6 med. carrots, cut in quarters lengthwise
1/4 c. finely chopped onion
1 can mushroom soup
1/2 c. chopped celery
1/2 c. chopped parsnips
2 tbsp. chopped parsley

In skillet, cook bacon until crisp; remove and crumble. Cut meat into 6 pieces (6 x 4 inches); pound. Spread each piece with 1 teaspoon mustard. Place 2 pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion.

Starting at narrow end, roll up. Tuck in ends; fasten with toothpicks. Brown roll ups in drippings; pour off fat. Stir in soup, celery, parsnips and parsley. Cover; cook over low heat 1 hour 15 minutes. Stir occasionally. Thin with water if desired. Serve with mashed potatoes. Garnish with bacon. Makes 6 servings.