2 lb Beef Round Steak *

  1 1/2 lb Lean Beef Bacon

      2 t  Cooking Oil

      1 ea Env. Onion Soup Mix 1 1/4 oz

      2 c  Water

      2 t  Cornstarch

    1/2 c  Water

      1 x  Parlsey

      3 ea Cherry Tomatoes

  *   Round Steak should be cut 1/2-inch thick.
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  Trim separable fat from steak nd remove bone.  Pound with meat mallet or
  saucer; slice into strips 1 inch wide and 4 inches long.  trim any excess
  fat from bacon.  Place bacon slices on steak strips and roll up, securing
  with small wooden picks.  Brown roll-ups slowly in hot oil in large
  frying-pan.  Remove roll-ups to pressure pan.  Add soup-mix and 2 cups of
  water to frying-pan and simmer 3 minutes, scraping particles from pan.
  Pour liquid over roll-ups.  Cook at 10 lbs pressure 10 minutes.  Remove
  roll-ups to warm serving dish.  Combine cornstarch and 1/2 cup water,
  mixing until smooth.  Add to liquid in pressure pan and simmer, stirring
  constantly, 3 to 4 minutes or until thickened.  Pour gravy over roll-ups;
  garnish with parsley and cherry tomatoes.