Ingredients

1 1/2 pounds flank steak

German stone ground

mustard, to taste

1/2 pound thick sliced

bacon

2 large onions, sliced
1 (16 ounce) jar dill pickle

slices

2 tablespoons butter

2 1/2 cups water

1 cube beef bouillon

Instructions

1.
Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.

2.
Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.

3.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.

4.
Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Main dish