2 large boneless round steaks
Salt & pepper
8 tbs mustard
8 slices bacon, cut into 1/2's
2 medium onions, chopped
1/2 cups parsley flakes
8 dill pickle halves
4 tbs oil
3 cups cold water
1 tsp salt
1 tsp pepper
2 tbs flour
sandwich size zip-lock bag
toothpicks
Pound beef until 1/4in thick. Cut each steak into 4 equal pieces. Lightly sprinkle with
salt and pepper. Spread each piece with 1 tsp mustard. Place 1\2 strip bacon down center of each. Sprinkle with onion
and parsley. Place pickle half on narrow end of each and roll up. Wrap rest of 1/2 strip of bacon around each roll. Fasten with
toothpicks. Heat oil in large skillet until hot.
Cook rolls over medium heat until brown. Add water, 1 tsp salt,1 tsp pepper,
and heat to boiling. Reduce heat. Cover
and simmer about 45 minutes. Remove rolls and keep warm. Add enough water to skillet to measure one cup. Shake 2 tbs
cold water and flour in zip-lock bag until mixed well. Open bag and add to skillet. Heat to boiling and stir constantly until gravy -sets.
Serve gravy over rolls.
