Beef Rouladen - cooking recipe

Ingredients

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

Preparation

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