2 to 2 1/2 lb. round steak, 1/2 inch thick
6 slices bacon, cut in half
1/4 c. finely chopped onion
1/4 c. flour, divided
1 can (4 oz.) mushroom stems and pieces, drained
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/4 tsp. bouquet sauce (optional)

Cut round steak into 4 rectangles. Pound to 1/4 inch thickness with meat mallet. Place bacon on paper towels. Cover with paper towel. Microwave at HIGH 3 to 5 minutes, or until partially cooked. Place 3 bacon halves and 1 tablespoon onion on each piece of round steak. Roll piece and secure with wooden picks.

Dredge rolls in 2 tablespoons flour, then place in 8x8 baking dish. Sprinkle with any flour remaining from dredging. Stir in 1 cup water, mushrooms, Worcestershire sauce and seasonings. Cover with plastic wrap. Microwave at 50% (MEDIUM) 40 to 45 minutes, or until beef is tender, turning over and rearranging rolls after 20 minutes.

Combine 1/4 cup water, 2 tablespoons flour and bouquet sauce, if desired. Stir gradually into sauce. Microwave at 50% for 5 to 7 1/2 minutes, or until thickened, stirring once. Let stand, covered, 5 to 10 minutes. Serves 4.