|Beef round||3 Pound (0.25 Inch Thick)|
|Dill pickles||2 Large, cut into strips|
|Bacon slices||6 , halved crosswise|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Salad oil||2 Tablespoon|
|Canned beef bouillon||10 1⁄2 Ounce, undiluted|
|Caraway seed||1⁄2 Teaspoon|
|Flour||1 Cup (16 tbs)|
Git beef into 12 rectangles each about 4 x 3 inches: Sprinkle beef lightly with salt and pepper.
Place pickle strip at narrow end of rectangle; top with bacon and 1 tablespoon onion.
Roll up beef; tie each with twine.
In heavy skillet, heat salad oil.
In hot oil brown roulades, turning on all sides, until browned about 10 to 15 minutes.
Remove browned roulades to another pan; continue until all are browned.
Pour off oil.
Return roulades to skillet.
Pour bouillon over all.
Add caraway seed.
Bring to boiling, covered.
Reduce heat; simmer slowly about 2 hours.
Remove and keep warm.
Measure liquid in skillet.
For each cup liquid, mix 1 1/2 tablespoons flour with Stable-spoons water, forming a smooth mixture.
Stir into liquid in skillet.
Bring to boiling, stirring.
Reduce heat and simmer until thickened.
Serve gravy over roulades.