2 lb Beef Round Steak *
1 1/2 lb Lean Beef Bacon
2 ts Cooking Oil
1    Env. Onion Soup Mix 1 1/4 oz
2 c  Water
2 ts Cornstarch
1/2 c  Water
Parlsey
3    Cherry Tomatoes

* Round Steak should be cut 1/2-inch thick.
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Trim separable fat from steak nd remove bone. Pound with meat mallet or
saucer; slice into strips 1 inch wide and 4 inches long. trim any excess
fat from bacon. Place bacon slices on steak strips and roll up, securing
with small wooden picks. Brown roll-ups slowly in hot oil in large
frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of
water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour
liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups
to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until
smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3
to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with
parsley and cherry tomatoes.