Beef Rouladen - cooking recipe

Ingredients

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

Preparation

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