Sprinkle 2 pound round steak with salt and pepper and spread with Dijon style mustard.

STUFFING:

2 tbsp. vegetable oil
1/4 c. dried bread crumbs
1 sm. onion, chopped
1/4 c. chopped parsley
1/2 to 1 c. chopped mushrooms
1 tbsp. tomato paste
1/4 tsp. salt and pepper

Put stuffing on steak and roll jelly roll fashion and tie with string. In Dutch oven, saute 3 strips bacon, cut up and 2 small onions, chopped. Add 1 cup hot beef broth, 1 teaspoon mustard and 2 tablespoons catsup. Place roll in Dutch oven and simmer, covered, 60 to 90 minutes on top of stove. If you want, bake in oven awhile longer at 350 degrees. Thicken gravy and serve over slices. Serves 4.