2 lb. round steak, 1/4" thick
1 med. onion, cut into sm., thin wedges
1/2 lb. bacon, cut into 1" wide pieces
Salt & pepper
Large, flat toothpicks
Shortening
Cornstarch

Trim steak of excess fat; cut steak into pieces about 2 x 3 inches (pieces will vary in size and shape). Place one piece of bacon and one wedge of onion on steak; salt and pepper to taste (lightly). Tightly wrap steak around bacon and onion; secure with toothpicks, 3 or 4.

Brown rolled up steaks (pigs) in shortening in a large pot. After browning, remove "pigs" and pour off excess shortening. The pot should have a brown build-up on the bottom - this is the base for the good gravy. Return the "Pigs" to the pot; cover with water and simmer until tender (1-1 1/2 hours). Remove "Pigs"; thicken juice with cornstarch. Return "Pigs" to gravy and reheat. Serve with mashed potatoes and your favorite vegetable (we like buttered carrots) and rolls. Get ready for compliments.