3 to 5 dill pickles, finely chopped
3 to 4 med. onions, chopped
6 slices bacon, diced
6 thin slices beef (4 to 8 inches)
6 tsp. Dijon mustard
Salt and pepper
Vegetable oil for frying
3 tbsp. lard
4 tbsp. flour
2 c. beef stock or water (heated)
1/2 tsp. browning or seasoning sauce

Combine pickle, onion and bacon, set aside. On one side of each slice of beef, spread 1 teaspoon mustard; sprinkle with salt and pepper and top with 1/6 of the pickle mixture. Starting at one of the narrow ends, roll meat up and secure with a toothpick.