1 pkg. breakfast steaks (about 1 1/2 lb.)
Approx. 1/2 lb. bacon, cut each strip into thirds
1 lg. onion, cut into lg. pieces
Mustard
Toothpicks

Cover breakfast steak with waxed paper and tenderize (with hammer type tenderizer) until about 1/8 inch thick. Cut into strips about 2 inches wide by 6 inches long. Spread each strip of steak with mustard.

Next place a piece of bacon on top and then a piece of onion about same width as steak strip. Roll and secure with a toothpick stuck through the roll. Continue with each strip.

Place all meat into Dutch oven or large fry pan and brown on both sides. When meat is brown remove from pan and make gravy from drippings. (I use flour and water mixture, about 1 1/2 cups boiling water and 2 beef bouillon cubes.) Return Roladin to pan in gravy and simmer covered over low heat at least 1 hour. Serves at least 4 depending on how many steaks you start with.