Pound cuts of steak until about 1/4-inch thick; CUT into eight rectangles about 8 x 4 inches--note: this step will need to be done by "eye" based on size of main cuts; try to make them fairly equal in sizeSET aside.

Lightly fry bacon until partially cooked and drippings are released; DRAIN and reserve drippings.

On each round steak piece, lightly SPRINKLE salt and pepper and SPREAD 1 teaspoon of mustard.

PLACE one strip of bacon across center of piece and SPRINKLE on onion and snipped parsley.

PLACE pickle half on narrow end and ROLL up; SECURE with butcher string or wooden toothpicks.

HEAT oil and reserved bacon drippings in large frying pan; ADD roll-ups and COOK over medium heat (300 F), TURNING until brown on all sides.

SPRINKLE with remaining salt and pepper; ADD beef broth.

BRING to a boil, REDUCE heat to simmer and COVERNOTE: if desired, this step may be done by placing roll-ups with broth in a baking dish and placing in oven at low heat.

COOK until beef is tender, about one hour; CHECK periodically to ensure broth remains; ADD water if needed.

REMOVE roll-ups to warm platter and REMOVE string/picks; keep warm.

ADD enough water to remaining broth in skillet to measure one and one half cups; MIX three tablespoons water with the flour; gradually STIR into broth.

BRING to boil, STIRRING constantly; BOIL and STIR one minute.