1 lg. round steak, tenderized
1 lb. or so bacon, cut in half
Mustard yellow or Dijon
1 1/2 tbsp. shortening
Water
Toothpicks, round type
1/2 tsp. Kitchen Bouquet
3 tbsp. cornstarch

Cut round steak into roughly 4 equal pieces, then cut into 2 inch strips. Spread 1 side of strip with mustard then layer with 1/2 strip of bacon. (It will overlap). Fold end to end and secure with toothpick. Repeat until all of meat is used. Brown in hot shortening in large heavy pan. Add 3 cups or so of water and simmer 1 1/2 hours or until very tender. Remove meat, add enough water to pan to make 3 cups. Add Kitchen Bouquet and cornstarch to 1/4 cup water. Stir until smooth, add to pan. Heat, scraping bottom of pan until gravy thickens. Serve with mashed potatoes and corn.