Beef Round Steak Roll-Ups Supreme Makes 4 Servings 4 slices of round steak, about ¼ inch thick Salt and freshly ground pepper 4 teaspoons prepared mustard 2 slices bacon, cut in half 4 tablespoons finely chopped onions 4 pickles, cut in quarters lengthwise 1 tablespoon bacon drippings 1 onion, finely chopped 1 can (10 ½ oz.) beef consommé diluted with 1 can water 1 bay leaf 1 teaspoon flour 1 teaspoon butter 1 tablespoon water Freshly chopped parsley Lay the slices of beef flat on a surface and season them with salt and pepper. Spread one teaspoon mustard over each slice, put 1 piece of bacon on the end of each slice of beef, along with 1 tablespoon chopped onion and 1 piece of pickle. Roll the beef up tightly, making sure that it is well closed. Tie string around it to hold it securely. Heat bacon drippings in a heavy kettle and add the beef roll ups. Saute on all sides until nicely brown. Add the onion and sauté for another minute. Add the diluted consommé and bay leaf. Bring to a boil and simmer for about 2 hours. Remove beef roll ups and place on a preheated serving platter. Mix flour and butter with water and add to the gravy. Pour some of the gravy over the beef roll ups and sprinkle some freshly chopped parsley over it. Serve the rest of the gravy on the side. Garnish the platter with sprigs of parsley and a tomato rose.