1	boneless 1/2 inch thick	round steak
2	tbsp.	German-style mustard
4	slices	bacon
1	chopped	onion
1/4	C	chopped fresh parsley
2	quartered, lengthwise	dill pickles
1/4	C	vegetable oil
1	C	beef stock
1	C	dry red wine
1/2	tsp.	salt
1	tbsp.	all-purpose flour

Place steak between 2 pieces of waxed paper; pound to half its original thickness. Cut into 8 serving portions.

Spread each piece with mustard; sprinkle evenly with bacon, onion and parsley. Place pickle quarter on narrow end of each; roll up and fasten with wooden toothpicks or skewers, or tie with string.

In large ovenproof saucepan, heat oil over medium heat; cook rolls until browned on all sides. Add stock, wine, salt and pepper. Heat to boiling; reduce heat and simmer, covered, or braise in 325F oven for 1-1/4 to 1-1/2 hours or until tender.

Remove rolls to warm platter and keep warm. Add enough water to pan liquid to make 1 cup. Place flour and 2 tbsp. water in tightly covered container and shake until smooth; stir gradually into pan liquid. Heat to boiling, stirring constantly; boil for 1 minute until thickened. Spoon over rolls and serve.

Makes 8 servings.