4 1/2 inch slices of flank steak or less tender cut of beef
3 sm. onions
4 slices bacon
1/2 tsp. pepper
1/2 c. water
1 dill pickle
1 tsp. salt
2 tsp. prepared mustard

GRAVY:

1/2 c. water
2 tbsp. flour

Pound beef to tenderize meat tissue. Spread mustard thinly over meat. Sprinkle with pepper and salt. Place 1/4 dill pickle and 1/2 onion and 1 strip bacon on meat. Roll up tightly and tie with thread. Place meat in Dutch oven with a small amount of fat and brown slowly on all sides.

Add 1 onion, cut in quarters while meat is browning. When brown, slip trivet under meat, add 1/2 cup water, cover tightly and cook over very low heat until tender. (Add more water if Dutch oven becomes dry.)

When meat is tender, place in bowl. Make a smooth paste of flour and water. Stir into liquid in Dutch oven and cook until smooth and thickened. Pour gravy over meat and serve with boiled potatoes and red cabbage.