9-12 thin slices round steak
Salt and pepper
3/4 to 1 lb. bacon
1 med. onion, finely chopped
1 jar pickles, finely chopped
3 tsp. Polish or German style prepared mustard
1 tsp. paprika
2 bay leaves
Flour
Bacon fat or olive oil
Water
Toothpicks

Chop bacon into 1/2 to 3/4-inch pieces and cook until just crisp. Drain fat and mix bacon with onion, pickles, mustard, and paprika.

Cut slices of beef in half. On large work surface, spread each piece out and sprinkle with salt and pepper. Spoon approximately one rounded tablespoon bacon mixture onto each piece of beef. Spread filling without getting too close to edges so it won't be lost in the cooking process. Then roll and secure each with two toothpicks.

Sprinkle with flour and brown rolls in bacon fat or olive oil. Add bay leaves; cover with hot water and cover pot. Simmer approximately 2 1/2 hours or until tender.

Best when cooked a day ahead for full flavor and any excess fat can easily be removed. Serve with noodles or spaetzle. Makes 8-10 servings.

Approximately 24 pickles, preferably imported German cucumber pickles i.e. Gundelshiem.