3 slices bacon, cut in half
1 1/2 lb. sliced round steak (1/4" thick)
2 tbsp. Dijon mustard
3 med. dill pickles, quartered lengthwise
6 med. carrots (2 lb.) quartered lengthwise
1/4 c. finely chopped onion
1 can Golden mushroom soup
1/2 c. chopped celery
1/2 c. chopped parsnips
2 tbsp. chopped parsley

Cook bacon until crisp; remove and crumble. Set aside.

Cut meat into 6 pieces (6 x 4 inches). Pound. Spread each with 1 teaspoon mustard. Place 2 pieces of pickle and 4 pieces of carrots at narrow end; sprinkle with 2 teaspoons onions. Starting at narrow end, roll up, can fasten with round toothpicks or twine.

Brown in bacon drippings; pour off fat. Add soup, celery, parsnips and parsley. Add 1 can water; cover, cook over low heat 1 hour and 15 minutes, stirring occasionally. Serve on platter with mashed potatoes and crumbled bacon. Serves 6.