3 boneless round steaks
6 slices bacon
sliced pickles
mustard
seasoning salt
2 packages oxtail soup mix
1 tablespoon oil
1 cup water

Tenderize steaks and lay out flat. Spread with mustard. Lay 2 slices bacon and enough pickles to cover half of steak. Use cooking string or thread and roll up steak to form a log. Wrap with thread so that the insides won't fall out. Sprinkle with seasoning salt. In large skillet heat the oil and then brown the round steaks until browned evenly. Remove from heat and set aside.

In a large pot, mix oxtail soup mix according to package instructions. After boiling, place meat rolls into pot so that all three are submerged into oxtail soup. Add a cup of water, mix and simmer, uncovered for 45 minutes or until done.