6 very thin slices of round steak
12 bacon slices
6 dill pickle spears, halved
1 c. chopped onion
Spicy brown mustard
Salt and pepper
1 bay leaf
1 can beef broth
butter for browning

Sear bacon in frying pan until transparent but not crisp. Remove bacon and add chopped onions to pan. Sear until transparent.

Prepare meat by pounding slices on both sides with a meat mallet. Cut each piece of meat in half width wise. Lightly spread each slice with mustard, salt and pepper to taste. Place one strip of bacon lengthwise followed by a piece of pickle placed width wise. Add 1 teaspoon of cooked onion.

Roll meat up into bundles, and secure with a skewer. Slowly brown in a Dutch oven with some melted butter in the bottom. Add broth, bay leaf and enough water to just cover the meat. Simmer 45 minutes.

Remove meat and bay leaf, and add flour to thicken. Stir, making sure to scrape the bottom butter crust. Place meat and gravy on a platter over noodles and serve. Serves 12.