1 lb Top round
Dijon mustard
4    To 5 strips bacon
1    Onion, sliced
Salt and pepper
1/2 c  Flour

Shortening

Slice top round paper thin in 8″ x 6″ strips. Liberally spread mustard over
slices of meat. Saute bacon in skillet until fat is translucent, but bacon
is not crisp. Can do in e for one minute.

Place a strip of bacon on each slice of meat. Distribute onions equally on
slices of meat. Roll meat and tie.

Season flour with salt and pepper to taste. Sprinkle flour mixture over
meat rolls.

Melt shortening in fyring pan and brown meat on all sides. Add enough water
to half cover meat rolls. Simmer for 20 minutes, turning.