Instructions: Pound round steak to tenderize. Cut into about 6 large pieces.

In a Dutch oven, cook the onions and bacon together until the onions are translucent. Allow this mixture to cool slightly. Divide it evenly onto the round steak pieces; roll up meat and secure rolls with toothpicks.

Season with salt and pepper to taste. Brown the steak pockets in the Dutch oven in the bacon drippings that remained.

When browned on all sides, add water, cover and simmer about 90 minutes.

When the meat is tender, remove from the pan and thicken the gravy. Return the meat pockets to the gravy. Warm through.

Great served with mashed potatoes and a vegetable.

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