3 slices bacon, cut in 4 pieces each
1 boneless beef round steak, cut 1/4-inch thick, about 1 1/2 pounds
3 medium dill pickles, cut in quarters lengthwise
1/4 cup onion, finely chopped
1 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can tomato soup plus 1 can water
1/2 cup chopped celery
2 tablespoons chopped parsley
Cut meat into 12 pieces (3-by-2-inches); pound with meat mallet. Place 1 piece of pickle and 1 piece bacon across the narrow end; sprinkle with 1 teaspoon onion. Starting at narrow end, roll up. Tuck in ends; fasten with toothpicks or skewers. Brown roll-ups in oil; pour off fat. Stir in soup, salt, pepper, celery, and parsley. Cover; cook over low heat for 1 hour and 15 minutes. (Or use pressure cooker or slow-cooker according to equipment directions.) Stir occasionally. Thin with water if desired.
Serve with mashed potatoes.
Yield: 4 to 6 servings
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