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.