Beef Roll-Ups

• 4 slices round or flank steak about ¼ inch thick (long and narrow)
• Salt and pepper
• 4 tsp. prepared mustard
• 2 slices bacon cut in half
• 4 Tbsp. fine chopped onion
• 1 pickle cut in 4 lengthwise
• 1 Tbsp. bacon drippings
• 1 can beef consommé diluted with 1 can water
• 1 bay leaf
• 1 tsp. flour
• 1 tsp. butter
• 1 Tbsp. water
• 1 onion, finely chopped

Lay slices of beef flat on a surface and season them with salt and pepper. Spread on 1 teaspoon mustard on each slice, put 1 piece of bacon on end of each slice of beef along with 1 tablespoon chopped onion and 1 piece of pickle. Roll beef up tightly making sure it’s well closed; tie string around. Heat bacon drippings in skillet, add steak and brown all sides. Add onion, consommé, water and bay leaf. Bring to a boil then simmer for about 2 hours. Remove bay leaf and beef roll ups, add flour and butter to gravy in pan to thicken.