4 c. sliced onions
1/4 c. butter or vegetable oil
6 slices of beef scaloppine or tip steaks pounded thin
Salt and pepper
Dijon style mustard
6 slices bacon, cooked
6 dill pickle spears
Flour
1 can beef broth
1 tsp. thyme leaves
1 bay leaf
1 tbsp. butter, melted
1 tbsp. flour

In large skillet, cook onions in 2 tablespoons butter or oil until tender but not brown. Remove. Season steaks with salt and pepper; spread each with mustard, 1 slice bacon, about 1/2 cup onions and 1 pickle spear. Roll up. Secure with toothpicks. Coat with flour. In same skillet, brown meat in remaining 2 tablespoons butter or oil. Add remaining ingredients except butter and flour; bring to boil. Simmer covered 1 hour or until tender. Mix butter and flour together. Stir into broth in skillet and add any leftover sauteed onions; simmer until slightly thickened. Serve over noodles.