cup Red Wine
very thin round steaks (about ¾ lb total)
Tbsp grainy German-style Mustard
Optional: 1 Tbsp lean bacon crumbles
dill pickle spears
Pour the wine and water into the bottom of an oval 4 quart slow cooker Place steaks horizontally on a platter. Spread 1/2 Tbsp mustard on each steak and sprinkle with 1/4 of the bacon crumbles. Place one of the pickle spears on one end of each steak. Roll each steak toward the other end, so it looks like a spiral. Place on the skillet seam-side down. Cook for 1 minute, then use tongs to flip the steaks over and cook the other side for 1 minute. Place each roll in a single layer in the water-wine mixture. Cook on low for 1 hour. Remove the rolls, discarding the cooking liquid.