Rouladen

6 (1/2 pound) sirloin tip steaks, thin cut
3 slices bacon, cut in half
2 dill pickles, cut into 3 wedges
1 to taste prepared Dijon-style mustard
1 to taste salt and pepper to taste
1 onion, cut into 6 wedges
2 tablespoons vegetable oil
2 (.75 ounce) packages dry brown gravy mix

Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.

Heat 2 tablespoons of oil in a large stock pot, over medium-high heat. Brown meat well.

Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 30 minutes.

When meat is cooked, stir in gravy mix. Heat through

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot until meat is cooked through.