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3 lb Round steaks; 1/4 inch thick
Salt and pepper; to taste
2 ts Mustard; hot or mild
1 Onion; chopped
6 sl Bacon; havled cross wise
2 lg Dill pickles; cut in strips
1/4 c Salad oil
1 cn Beef broth; undiluted
Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces. Flatten steak to about 1/8 inch thickness.
Sprinkle lightly with salt and pepper. Spread each steak with 1/4 teaspoon mustard. Sprinkle onions on top. Place bacon and a pickle strip on narrow end of each piedce. Roll up and tie, sprinkle with flour.
Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes. Add broth, bring to boil. Reduce heat and simmer, coverd, about 1 1/2 hours until tneder.
Put Roulads to heated platter. Remove string.
Make gravy from remaining broth, pour over meat.
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