BEEF ROULADEN

3 slices bacon, cut in half
1 1/2 pounds thinly sliced round steak (1/4 inch thick)
2 tablespoons Dijon mustard
3 medium dill pickles, cut in quarters lengthwise
6 medium carrots (about 1 pound), cut in quarters lengthwise
1/4 cup finely chopped on ion
1 (10 3/4 ounce) can condensed Campbell’s Beefy Mushroom or Golden Mushroom Soup
1/2 cup chopped celery
1/2 cup chopped parsnips
2 tablespoons chopped fresh parsley
Mashed potatoes (for serving)

In skillet, cook bacon until crisp; remove and crumble; set aside. Leave drippings in skillet.

Cut meat into pieces (6x4-inches); pound thin. Spread each with 1 teaspoon mustard. Place pieces of pickle and 4 pieces of carrot across the narrow end; sprinkle with 2 teaspoons onion. Starting at narrow end, roll up. Tuck in ends; fasten with toothpicks or skewers.

Brown roll-ups in drippings; pour off fat. Stir in soup, celery, parsnips and parsley.

Cover; cook over low heat 1 hour 15 minutes. Stir occasionally. Thin with water if desired.

Serve with mashed potatoes. Garnish with bacon.

Makes 6 servings
From: Recipelink.com
Source: Cambell's magazine ad, 1980