3 lb. sirloin tip, cut into 1/4-1/8" slices (have butcher do this)
8 slices bacon, chopped
2 lg. onions
4-6 oz. canned mushrooms
Salt & pepper
Prepared mustard
1/2 c. flour
3 tbsp. butter
1 can beef consomme
1/4 c. flour
1/2 c. sour cream

Fry chopped bacon until crisp; remove and set aside. Saute onions in hot fat until transparent; remove with slotted spoon and set aside. Saute mushrooms in same fat and remove.

Take meat slices, one at a time, and prepare in the following manner; Remove excess fat; sprinkle both sides with salt and pepper. Spread 1 side with mustard; on same side place prepared bacon, onion and mushroom; roll meat up and fasten, securely, with 2-3 toothpicks; roll each roulade in flour. Prepare all meat slices in the previous manner.

Melt butter in frying pan and brown roulades, turning frequently to ensure even browning. Remove and place in casserole. To melted butter in skillet, add flour, stirring until bubbly. Remove from heat and slowly pour in consomme and 1 cup water. Stir constantly to avoid lumps. Return to heat, stirring constantly, until mixture thickens. Pour sauce over roulades.

Cover and bake at 350 degrees for approximately 1 1/2 hours. Uncover for last 30 minutes for additional browning. Remove from oven. Place roulades on serving dish. To sauce in baking dish, add sour cream, stirring until dissolved. Pour sauce over roulades and serve. May be frozen prior to baking.