9 strips bacon, cut in half
9 Kosher dill pickle strips
1/2 c. sour cream
2 lbs. top round, cut into 3 long slices and pounded thin
Mustard
Salt and pepper
1 tbsp. flour

Cut each slice of meat into 3 pieces. On each piece spread a thin layer of mustard then 2 half strips bacon so they cover meat a few onion rings and either a pickle strip or a few pickle chips. Sprinkle with salt and pepper. Roll up meat tightly and secure with round toothpicks.

In a Dutch oven or heavy casserole, place the meat rolls in one layer, packed tightly seams down. Spread more mustard on the beef rolls, about 2 tablespoons and cook over high heat, about 2 minutes. (Do not turn or touch.)

Add enough water to come about half way up the rolls, cover and simmer very slowly about 1 1/2 hours until meat is tender. When done, take the rolls out of the pot and set aside. Let the liquid cool about 15 minutes.

Meanwhile, beat the sour cream and flour together. When liquid has cooled slightly, beat in the sour cream mixture. If too thick add a little milk. The sauce should be the consistency of cream.

Return the rolls to the pot and let them heat very gently in the sauce about 30 minutes (do not boil). Serve in soup bowl over potatoes with knife, fork, and spoon to eat the extra sauce. Makes 4 servings.