Beef Roulade

• 4 boneless round steaks (1/4-inch thick)
• salt to taste
• 1 large onion, diced
• 1 green pepper, diced
• 3/4 stick margarine
• 1 Tbsp. cornstarch
• 2 Tbsp. mustard
• pepper to taste
• 4 slices bacon, diced
• 1 dill pickle, diced
• water

1. Spread steaks with mustard, salt and pepper.
2. Spread onion, bacon, pickle and green pepper on steaks.
3. Roll as for jelly roll, folding in sides so filling will not fall out.
4. Tie well with white thread.
5. Brown quickly in margarine.
6. Add 1 cup water and cover. As water evaporates, add 1 cup water and cook until meat is tender. Remove the thread from the meat and transfer to a warm platter. Put 2 cups water in the pan and bring to a boil.
7. Mix thickening of cornstarch and 1/4 cup water.
8. Add to boiling water for gravy.

salt, onion, green pepper, margarine, cornstarch, mustard, pepper, bacon, dill pickle, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=831070 (may not work)