German Rouladen

• 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

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.

http://allrecipes.com/recipe/beef-rouladen/detail.aspx