6 slices top round of beef, 1/2 inch thick
Salt and pepper
2-3 onions, sliced
2-3 dill pickles, sliced into julienne strips
3 slices bacon
2 tbsp. bacon fat
2 tbsp. butter
1 bay leaf
1 onion, chopped
1 carrot, chopped
1 garlic clove, chopped
1 beef bouillon cube, dissolved in 1 c. water
1/2 tsp. Worcestershire sauce
Water

Wipe meat with damp cloth. Place on board and pound to 1/4 inch thickness. Season with salt and pepper. Place 1/2 slice bacon, sliced onion, and pickle on each piece of beef. Roll and skewer with toothpicks. Melt bacon fat and butter in heavy pan. Brown roulades in this. Then add bay leaf, Worcestershire sauce, and 1 cup water with dissolved bouillon, chopped onion, carrot, and garlic. Add more water to just cover roulades. Simmer for 1 - 1 1/2 hours until rolls are done. Make gravy by adding flour and water to liquid to thicken. May also be cooked in pressure cooker at 15 pounds pressure for 20 minutes.