Categories: Beef, Breads, German 
      Yield: 6 servings 
  
  1 1/2 lb Round steak in 6 thin pieces      1/2 c  Chopped onion 
           Salt and black pepper to            1 c  Chopped carrots 
           -taste                              6    Dill pickle spears 
    1/4 c  + 2 Tbl Dijon mustard               2 tb Vegetable oil 
      6 sl Cooked bacon, crumbled          
  
  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.