1 1/2-inch thick round steak, cut into 2x4-inch pieces
salt, pepper and garlic salt to taste
1/2 lb. bacon
1 large onion, sliced
3 tablespoons vegetable oil
2 to 3 tablespoons flour
Season both sides of meat with salt, pepper and garlic salt. Arrange 1 strip of bacon in center of each steak. Top with onion slices that have been halved. Roll up and secure with toothpicks. Brown meat rolls in oil in a Dutch oven. Drain. Add water to cover. Bring to a boil. Reduce heat and simmer 1 1/2 to 2 hours or until tender. Add water as needed. Combine flour and 1/2 cup water. Pour into skillet; cook and stir until thickened.
bacon recipe courtesy of: Sassafras! The Ozarks Cookbook, Junior League of Springfield, Missouri, Inc., 1985, p. 253