Beef Rouladen

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

1. In skillet, cook bacon until crisp.
2. Remove and crumble. Pound round steak.
3. Spread each with 1 teaspoon mustard.
4. Place 2 pieces of pickle and 4 pieces carrots across the narrow end; sprinkle with 2 teaspoons onion.
5. Starting at the narrow end, roll up.
6. Tuck in ends; fasten with toothpicks or skewers.
7. Brown roll-ups in drippings; pour off fat.
8. Stir in soup, celery, parsnips and parsley.
9. Cover; cook over low heat for 1 hour and 15 minutes.
10. Stir occasionally.
11. Thin with water if desired.
12. Serve with mashed potatoes.
13. Garnish with bacon.
14. Makes 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286995 (may not work)