German Rouladen

Ingredients

• 0.5 pound bacon thick sliced
• 1 cube beef bouillon from cube 
• 2 tablespoons butter 
• 16 ounce dill pickle 
• 1.5 pounds flank steak 
• 2 large onions sliced
• 6 servings german mustard stone ground to taste
• 2.5 cups water 

Equipment

• frying pan
• toothpicks

Directions

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.
3. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
4. Heat a skillet over medium heat and melt butter.
5. Place the rolls in the butter and saute until browned.
6. 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.