4 beef cubed steaks
Seasoned salt
Pepper
2 slices bacon
1 dill pickle, quartered lengthwise
1 slice red onion
2 tsp. butter
1 beef bouillon cube
1 tsp. cornstarch
1/2 c. sour cream

Season one side of steaks with pepper and seasoned salt. Then, crosswise, in center of each steak, place 1/3 slice of bacon, one pickle quarter and a few strips of onion. Roll up each steak, tie wit string.

Saute remaining bit of bacon until fat cooked out. Remove bacon; add butter to bacon fat. In this saute rolls until brown on all sides. Add bouillon cube and 1/2 cup water; simmer, covered, 1 hour, turning rolls at end of 1/2 hour. Transfer rolls to heated platter; remove string.

Make a paste of cornstarch and 1 tablespoon water; stir into gravy in skillet. Cook over medium heat until thickened; then remove from heat and pour some of it into sour cream, then stir sour cream back into gravy until thoroughly mixed. Pour gravy over rolls, garnish with parsley. Serves 4.