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Ingredients

1 ½ pounds flank steak German stone ground mustard, to taste ½ pound thick sliced bacon 2 large onions, sliced 1 (16 ounce) jar dill pickle slices 2 tablespoons butter 2 ½ cups water 1 cube beef bouillon

Nutrition Info

264.3 calories carbohydrate: 7.7 g cholesterol: 59.4 mg fat: 17.4 g fiber: 1.8 g protein: 19.1 g saturatedFat: 7.6 g servingSize: - sodium: 1449.5 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Cut the flank steak into thin filets, about 1/4 inch thick and 3 inches wide.
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.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
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.

6 servings

Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.