6 (1/2 pound) sirloin tip steaks, thin cut
3 slices bacon, cut in half
dill pickle relish
1 to taste prepared Dijon-style mustard
1 to taste salt and pepper to taste
1 onion, chopped
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, chopped onions, and pickle relish onto the steak. Roll making sure contents 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 heat. Brown meat well.
Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 1 hour.
Serve with brown gravy and Semmelknodel recipe.
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