3-4 lbs. top round
8-12 tsp. mustard
1/2 c. diced onion
4-6 diced dill pickle
1 c. beef broth
1 c. dry red wine
1/4 c. sliced green onion
2 tbsp. chopped parsley
1 tsp. salt
1 tbsp. butter
2 tbsp. cornstarch
2 c. sour cream
10 sliced mushrooms
8-12 slices bacon, fried

Pound meat to 1/4 inch thick, cut into 8-12 (approximately 3-4 oz.) serving pieces. Spread mustard on each slice of meat. Spread onion, pickle, bacon on each slice. Roll up each piece like jelly roll. Secure rolls with toothpicks.

Brown rolls in butter in skillet. Remove rolls, keep warm. Add wine and broth to skillet. Add green onion, parsley, salt, mushrooms. Put rolls back in skillet. Reduce heat to low, simmer 1 hour. Take meat out, keep warm. Add cornstarch and sour cream to gravy. Serves 4-6.