8 sliced bacon
1/2 c. finely chopped celery
1/ c. dry red wine
1 1/2 c. boiling water
1/2 tsp. salt
1/8 tsp. pepper
4 pieces top round steak, 1/2 inch thick (3 lbs.)
1 med. size onion, finely chopped (1/2 c.)
4 med. size dill pickles, finely chopped (1/2 c.)
4 tsp. prepared mustard
1/2 c. finely chopped carrots
1 env. or tsp. instant beef broth
1 tbsp. butter
1 tbsp. all purpose flour
3 sprigs parsley

Cook bacon in Dutch oven for heavy kettle until almost crisp, drain, chop coarsely. Pour off bacon fat, measure 2 tablespoons back into Dutch oven.

Pound steak to 1/4 inch thickness using a mallet or back of a heavy knife. Spread with mustard, sprinkle evenly with bacon, onion, and pickle, roll up from narrow end and tie each roll firmly in 2 places with kitchen string.

Heat reserved bacon fat in Dutch oven, brown rolls well on all sides. Remove. Saute celery and carrot in same pan, add red wine. Dissolve beef broth in boiling water, stir into wine mixture with salt, pepper and parsley. Return rolls to Dutch oven, cover. Bring to boiling, lower heat, simmer 1 1/2 to 2 hours or until meat is tender when pierced with a two-tined fork. Remove rolls to a serving platter, keep warm.

Strain liquid through a sieve, pressing vegetable through with a wooden spoon or whirl in a blender. Measure, skim fat, if necessary. Return liquid to pan, boil rapidly to reduce to 2 cups. Melt butter, stir in flour, heat until bubbly. Add liquid, cook, stirring constantly, over medium heat until sauce thickens and bubbles. Remove strings from rolls, slice each into 3 pieces. Serve sauce separately. Makes 6 servings.