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Lb. round steak covered with plastic wrap with rubber hammer to flatten, sprinkle with salt, pepper and flour lb. again. Repeat on other side. The steak should be about 1/4 inch thick after hammering on both sides. Cut into strips about 4 inches by 3 inches. Lay a piece of bacon and onion on steak strip and roll up tightly and put 2 toothpicks through it to secure. Brown in large skillet with bacon fat, turning to brown on all sides. Add water to almost cover the meat rolls, add any leftover bacon and onions. Bring to a boil and reduce heat to a simmer covered for 1 hour. Remove cover taste gravy mixture and add salt and pepper if needed. Mix some brown gravy mix with cold water and add to skillet if needed.