|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Beef round steak||2 Pound (1/2 Inch Thick)|
|Chopped parsley||2 Tablespoon|
|Dill pickle||1 Large|
|Pork sausage links||6|
|Onion||1 Medium, chopped|
|Water||1⁄3 Cup (5.33 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Teaspoon|
Combine flour, salt and pepper.
Pound into steak until meat is about 1/4 inch thick.
Cut into six servings, about 3 1/2 x 5 inches.
Sprinkle each piece with 1 teaspoon parsley.
Cut dill pickle lengthwise into six slices.
Place 1 slice pickle and 1 sausage link crosswise on each piece of round steak.
Roll steak lengthwise; fasten with wooden picks.
Brown in lard or drippings.
Pour off drippings.
Add onion and water.
Cover tightly and cook slowly 1 hour.
Mix tomato juice and worcestershire sauce.
Add tomato juice mixture to meat.
Cover and continue cooking 30 minutes.
Remove rolls; remaining liquid may be thickened with flour for gravy.