Reni's Beef Rouldaen - Patricia Lessard

• Look for thin slices of beef rump- divide into 4"-5" sized pieces and pound flat if needed.
• Sprinkle with salt and Pepper. 
• Top with 1"x 2" piece of raw bacon,
• some diced onion, and 
• a thin slice of dill pickle. 

Roll up the piece (like a small jelly roll) and secure with toothpicks.

Heat a heavy skillet with some bacon fat (or veg oil) over medium heat.

Brown the rolls of beef and pace in a dutch oven.

Deglaze the pan with water and pour the drippings over the rolls in the dutch oven,

Bake at 350 degrees for approx 1 1/2 hours.

Thicken gravy and serve.