1-1/4 lb. round steak (1/2 inch thick)
1/2 tsp. salt
1 medium onion sliced
2 strips bacon, cut in pieces
3 tbsp. flour
1/2 tsp. salt
Dash of pepper
2 tbsp. bacon fat
1 10-1/2 oz. can of tomato soup
1/2 c. water

Using a Pressure Cooker:

Cut steak into individual servings; season with salt.

Place a slice of onion and bacon on each piece of steak. Roll them up securing the ends with toothpicks or tie with string.

Dredge the rolls in the flour, remaining salt and pepper mixture.

Brown well in hot fat in the pressure pan.

Add the tomato soup and water. Cover, set control at 10 and cook for 25-30 minutes after control jiggles.

Cool pan for 5 minutes, then reduce pressure instantly.

Serves 4.