Instructions: In large frying pan, saute bacon slowly. When bacon is beginning to turn opaque, add onions. Saute slowly until onions are soft. Add round steak, 1/2 cup water, 1/4 cup of pickle juice and 12 to 16 pickle slices. Cook over medium heat, adding water occasionally as needed to prevent sticking, until beef is tender, about 1 to 1 1/4 hours. Additional pickles may be added to taste. Remove all but the drippings to a warm dish. Discard all oil but 1 tablespoon. Use cornstarch water to thicken to gravy consistency desired. Place item set in warm dish back into pan. Heat and serve on buttered noodles or rice.

Collette Kilbourne

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