1 1/2 lb Round steak in 6 thin pieces

Salt and black pepper to taste 1/4 c + 2 Tbl Dijon mustard

6 sl Cooked bacon, crumbled

1/2 c Chopped onion

1 c Chopped carrots

6 Dill pickle spears

2 tb Vegetable oil

1. Preheat broiler.

2. lb each piece of beef between two pieces of waxed paper to 6 inch

diameter (about 1/8 inch thick); sprinkle with salt and pepper. 3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on

each side. 4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with

bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up and secure with a wooden toothpick. 5. Heat oil in a medium nonstick skillet over medium heat. Brown meat

rolls on all sides. 6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until

beef is tender. Remove to a warm serving dish. Pour the pan juices into a sauce bowl. Remove toothpicks before serving. Pass the sauce separately. Makes six servings.