Pound round steaks with a meat mallet to about 1/8-inch thickness.

Heat the butter in a large skillet. Add the onion and cook until it's just translucent. Remove from skillet and set aside.

Divide the onion evenly over each pounded round steak. Place a slice of bacon over the onion then place a dill pickle spear over that. Roll up and secure each roll with a toothpick.

In the same skillet you cooked the onions in, heat the oil over medium-high heat. Brown the beef rolls on all sides.

Add the beef stock to the pan, heat to boiling then reduce heat to simmer, cover and cook for 45 minutes or until the beef is tender.

Mix the flour and water so there are no lumps.

Remove the beef rolls from the pan and whisk in the flour/water mixture. Cook for 5 minutes. Add the beef rolls back to the pan and heat for 5 minutes to heat through.