Beef Rouladen

• 3 slices bacon, cut in half
• 1 1/2 lb. thinly sliced round steak (1/4 inch thick)
• 2 Tbsp. Dijon mustard
• 3 medium dill pickles, cut in quarters lengthwise
• 6 medium carrots, cut in quarters lengthwise
• 1/4 c. finely chopped onion
• 1 can Campbell's beefy mushroom or golden mushroom soup
• 1/2 c. chopped celery
• 1/2 c. chopped parsnips (optional)
• 2 Tbsp. chopped parsley

1. In skillet cook bacon until crisp; remove and crumble.
2. Cut meat into 6 pieces (6 x 4-inch); pound.
3. Spread each with 1 teaspoon mustard.
4. Place 2 pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion.
5. Starting at narrow end, roll up.
6. Fasten with toothpicks.
7. Brown roll-ups in drippings; pour off fat.
8. Stir in soup, celery, parsnips and parsley.
9. Cook over low heat 1 hour and 15 minutes.
10. Stir occasionally.
11. Thin with water if desired.
12. Serve with mashed potatoes.
13. Garnish with bacon.
14. This is nice for a company or Sunday dinner.
15. Serves 6.

bacon, mustard, dill pickles, carrots, onion, campbells beefy mushroom, celery, parsnips, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347210 (may not work)