Ingredients
6
6 servings
- •1.5 pounds flank steak
- •German stone ground mustard, to taste
- •0.5 pound thick sliced bacon
- •2 large onions, sliced
- •1 (16 ounce) jar dill pickle slices
- •2 tablespoons butter
- •2.5 cups water
- •1 cube beef bouillon
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 264
- Carbohydrate: 8g
- Fat: 17g
- Fiber: 2g
- Protein: 19g
- Sugar: 4g
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