2 lbs. round steak, sliced 1/4-inch thin
Salt and pepper
Prepared mustard
1/4 c. chopped onion
3 dill pickles, rinsed and sliced lengthwise
3 tbsp. oil
1/4 lb. sliced mushrooms
3/4 c. dry red wine
1 c. beef broth
Cut round steak into rectangles. Season with salt and pepper. Spread with
mustard and sprinkle with onion. Add strip of pickle and roll up, fastening
with a toothpick. Brown meat in hot fat in skillet; add mushrooms, wine
and broth.

Cover and cook slowly 1 1/4 hour. Add water to prevent burning. Thicken broth and pour over meat rolls before serving.