4 slices flank steak, 1/2 inch thick
2 tsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1 dill pickle, quartered
3 onions, halved
4 slices bacon

Pound meat to tenderize, spread with mustard. Add seasonings. Place a piece of pickle, a piece of onion and bacon on each slice of meat. Roll up, secure with toothpick or string. Brown rolls slowly on all sides in oil. Cut remaining onions in half and add with 1/2 cup water to meat. Cover, simmer 1 hour and 30 minutes. Add water if necessary. Thicken gravy and serve over meat.