Braised Stuffed Beef Rolls

2 lbs. beef boneless round steak, 1/2 inch thick

salt and pepper

2 T. prepared mustard

3 slices bacon, cut into halves

1 medium onion, chopped

1/4 C. snipped parsley

3 dill pickles, cut into halves

2 T. vegetable oil

1 1/4 C. water

1/2 t. salt

1/4 t. pepper

2 T. cold water

1 T. flour

parsley sprigs

wooden picks

Pound beef until 1/4 inch thick. Cut into pieces, about 7 x 4 inches. Lightly sprinkle with salt and pepper.

Spread each piece with 1 t. mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle half on narrow end of each piece; roll up. Fasten with wooden picks. Heat oil in 10-inch skillet until hot.

Over medium heat, brown rolls on all sides. Add 1 1/4 C. water, 1/2 t. salt and 1/4 t. pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. Remove rolls and keep them warm. If necessary, add water to liquid in skillet to measure 1 cup.

In a tightly covered container, shake 2 T. water and the flour; stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute (add water if necessary). Top the rolls with gravy and a garnish of parsley sprigs.