1/4" - 1/8" thick round steak, 4 slices
Mustard
4 slices crisp cooked bacon, save drippings
Salt & pepper
1 lg. onion, cut into 4 wedges
1 tomato, sliced
4 thin wedges sour or dill pickle

Rub both sides of meat with mustard, salt and pepper. Lay meat flat. Put one slice of crumbled bacon, 1 wedge of onion, pickle and tomato on meat. Roll meat and tie with a string. Brown in bacon drippings and drain. Add 1/2 cup water and 1/2 cup red wine. Cook, covered on top of stove or in oven until meat is tender. Remove meat rolls and thicken gravy. Serve with potatoes, noodles or dumplings.