Pound meat with meat tenderizer hammer (to 4 x 3" size).

Precook bacon just a little bit in a large fry pan, remove strips and drain fat.

Place 1 slice of bacon lengthwise on meat. Place a slice of dill pickle at end of meat and roll up. Secure with a toothpick, wrap and tie with cooking twine; remove toothpick.

Roll meat in flour seasoned with salt and pepper; set aside.

In same frying pan used to fry bacon, heat oil and sauté onion.

Add meat rolls and brown on all sides. Sprinkle a little extra flour over onions for thickening.

Slowly add 1 c. pickle juice to pan, stir while bringing to a boil. Turn down to simmer, cover and cook about 2 hours or until meat is tender.