Ingredients:
3 slices bacon, halved
1 1/2 lbs thinly sliced round steaks, 1/4 inch thick
2 tablespoons Dijon mustard
3 medium dill pickles, quartered lengthwise
1/4 cup finely chopped onions
1 (10 3/4 ounce) cans campbell’s beefy mushrooms or 1 (10 3/4 ounce) cans condensed golden mushroom soup
2 tablespoons chopped parsley
1/2 cup celery
1/2 cup parsnips (optional)
3 carrots, halved lengthwise and quartered
Directions:
In a large skillet, cook bacon until crisp; remove and crumble.
Cut meat into 6 pieces 6 x 4 inches.
Pound meat.
Spread each piece of meat with 1 teaspoon mustard.
Place 2 pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion.
Starting at narrow end; roll up.
Tuck in ends; fasten with toothpicks.
Brown roll-ups in drippings; pour off fat.
Stir in soup, celery, parsnips and parsley.
Cover, cook over low heat 1 hour 15 minutes.
Stir occasionally.
Thin with water if desired.
Serve with mashed potatoes or rice.
Garnish with bacon.
Servings: 6
Time preparation: 20 min.
Time total: 100 min.