Recipe

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• 2 1/2 lbs round steaks, cut 1/2-inch thick
• salt and pepper
• mustard
• 1/2 lb bacon
• 2 1/2 large dill pickles
• 2 medium onions
• 2 tbsp shortening
• 3 -4 cups beef broth
• 2 tbsp flour
• 1/2 pint sour cream

• 1 Pound beef well to make thin 5 x 5 pieces.
• 2 Season with salt and pepper.
• 3 Spread with mustard.
• 4 Place 1 slice bacon, halved and 1/4 pickle, cut lengthwise, on each slice.
• 5 Slice and saute 1 onion till transparent.
• 6 Place one slice on each beef slice.
• 7 Roll the beef sandwich around the pickle.
• 8 Secure with toothpick.
• 9 Dice remaining onion and brown in shortening.
• 10 Place in roasting pan with meat rolls and several cups of broth made from beef bouillon cubes.
• 11 Cover and roast for 1 1/2 hours in a 350 degree oven.
• 12 Baste every 15 minutes with additional broth.
• 13 Remove meat rolls.
• 14 Make gravy by adding flour and sour cream to roaster on stove top.
• 15 Mix and boil. (Mixture will not curdle.)
• 16 To serve, pour gravy over the beef rolls.
• 17 Dumplings are a perfect accompaniment.