4 c. thinly sliced tip steaks
40 sliced bacon
20 dill pickles, spears
6 med. onions
1 sm. jar mustard
12-18 tbsp. flour
1 c. fat
1 beef stock
80 toothpicks

Place mustard on meat slice, then bacon, pickle and chopped onion on meat slice. Roll up secure with toothpicks keeping toothpicks parallel with length of the rolls, dredge flour. Saute the rouladen in hot fat in a skillet until well browned on all sides.

Transfer to a heavy casserole. Add remaining flour to pan drippings. Cook a few seconds then slowly add beef stock. Simmer until thickened. Pour over the meat in the casserole. Cover tightly. Simmer 1 1/2 hours or until tender.