3 lb. sirloin tip roast, sliced 1/4 inch thick in pieces about 4x8 inches
Dusseldorf mustard
Chopped onions
1 tbsp. butter
2 tbsp. flour
Bacon
Dill pickles
6 sticks celery
3 parsley sprigs
1 tsp. salt

Spread mustard on each slice of meat. Sprinkle with chopped onions. Place a slice of bacon on top lengthwise. Place half a dill pickle (sliced lengthwise) across narrow end of meat. Roll meat around pickle and tie with string.

Brown on all sides in lard or bacon fat in heavy skillet. Remove meat. Pour 2 cups water into skillet and bring to boil. Add celery, parsley and salt. Return meat to skillet. Simmer until tender about an hour. Take meat our of liquid. Strain liquid and return to skillet.

In saucepan melt butter; add flour and cook until golden brown. Slowly add liquid until sauce is smooth and thick. Return sauce and meat to skillet. Reheat; serve with potato dumplings or boiled potatoes.