My most favorite recipe from my Dad is what he called Steak Rolladeens..
He always had a "Poor Man's Steak" afterwards... the gravy over sliced bread. I do too. Don't knock the pickle till you've tried it!
Thin sliced round steak (usually called breakfast steaks) You will need 1 or 2 per person. Steaks should be about 4 inches wide and 5 to 7 long. They need to be long enough to roll up with a pickle inside!
1 large onion, minced
Bacon strips (can be raw, partially cooked or cooked and crumbled)
Dill pickles, halved
Toothpicks or kitchen twine
2 cans Cream of Mushroom soup
First, marinate steaks in pickle juice, garlic powder, Worchestershire sauce, onion powder, pepper and a bit of water if needed. Allow to soak for at least 1-4 hours.
Lay a steak flat and sprinkle with garlic and lemon pepper.
Dribble chopped onions along the length. Lay a strip of bacon lengthwise, or sprinkle cooked bacon liberally.
Place a pickle slice at one end and roll up. Secure with 1/2 of a toothpick at each end. Push toothpick into pickle to ensure a good hold. (Be sure to warn about the toothpicks or remove before serving.)
You could also tie up with kitchen twine.
Brown rolled up steaks. They do not need to be cooked through. Good on the grill, too! Set aside.
Brown leftover onion and 1/2 chopped pickle.
Add steaks, cover with soup (add 1/4 cup milk, water or wine to dilute a bit). Bring to boil, reduce heat, cover and simmer 45 minutes.
Excellent with mashed potatoes; the soup makes a superb gravy!