Pigs-In-The-Blanket

One of my childhood favorites!
They're great as an entree, and one of the few "left-overs" I'll actually eat.

3 lb. Boneless London Broil (thick cut beef round). Ask the butcher to cut into 1/4" thick slices (length-wise).
1 lb. Bacon (Mom uses 1/4 lb, I like more)
2 cloves Garlic (minced or crushed)
1 Onion
2 tbsp. Olive Oil
Toothpicks

1. Slice the bacon into 4" long pieces. This will give you lots of small pieces of bacon.
2. Cut the beef into 6" long strips.
3. Season with salt & pepper to taste
4. Assemble the "pig" by laying a strip of beef flat, place a piece of bacon on the beef strip, roll up, and secure with toothpicks.
5. Slice the Onion into strips
6. Heat the Olive Oil in a dutch over over medium heat
7. Put the Garlic and Onion slices into the dutch oven and cook for 2-3 minutes to wilt and release the aromas
8. Place all the pigs in the dutch oven and add enough water cover the pigs.
9. Cover, bring to a boil, then LOWER to a SIMMER for about 1 1/2 hours. (Depending on how many you make.)
10. Cook until tender when poked with a fork, but not so tender that they fall apart.
11. Brown the pigs using one of the two methods below:
1. Remove the cover and simmer until the water cooks out, or,
2. Place pigs on a cookie sheet under the broiler and brown turning once.
12. If you want gravy, use the drippings (I personally like dipping them in Au Jus sauce.)

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