Rinderrouladen (Bavarian Stuffed Steak)

1 (2 pound) round steak
12 carrot sticks
6 dill pickle spears
6 partially cooked bacon strips
3/4 cup French dressing (Catalina)
1 cup water
1 medium onion, sliced
2 tablespoons flour

Cut steak into 6 pieces. For each serving, wrap one piece of steak around 2 carrot sticks, one pickle spear and one bacon slice. Secure with wooden picks. Brown in 1/2 cup dressing over low heat. Add remaining dressing, 3/4 cup water and onions. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until steak is tender.

Remove steak to serving platter. Gradually add remaining water to flour, stirring until well blended. Gradually add flour to hot mixture in pan. Cook, stirring constantly until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Serve over steak.

Serves 6.