Ingrid'S Stuffed Steaks - cooking recipe

Ingredients

1/4-inch steaks (top round)
salt and pepper
mustard
onion rings
small dill pickles
bacon
margarine

Preparation

Wash steaks in cold water and dry good with paper towels.
Salt and pepper (season well).
Spread mustard on one side.
Slice onions in rings and cover steaks.
Cut up small dill pickles and put on steaks.
Wrap 1 wide or 2 narrow strips of bacon on steaks. Roll them (use toothpicks or thread).
Fry in 4-quart kettle with margarine (over 1/2 stick margarine for 2 steaks).
Let margarine get good and hot, and put steaks in to fry so they are golden brown on both sides.
When done, put a little hot water in so the brown grease loosens from kettle, then add a little water as it cooks.