Beef Roll-Up Rolladen

2002 Cowley Cookbook

1 lb round steak, cut 1/4″ thick

1/2 to 1 lb sliced bacon

1 large onion, sliced thin

1/2 tsp salt

1/4 tsp pepper

yellow or brown mustard

Lipton dry onion soup mix

1 can cream of mushroom soup

Cut steak into 4 equal portions and pound to tenderize. Add salt and pepper to each portion. Spread each portion with mustard. Place 3 slices of bacon on each, then onion. Roll each one up and put a toothpick in it to keep it rolled. Brown (sear) each one in hot butter. Add one cup cold water (enough to cover) and the soup mix. Cover. Lower heat and simmer 1 1/2 hours, checking the water level often. Remove meat and add 1 can mushroom soup and flour. Boil again. Place roll-ups in gravy and serve with potatoes or noodles.