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Instructions |
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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.
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Place bacon, onions and pickle slices on each filet and form into a roll. Secure each roll with string or toothpicks to hold together.
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Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until brown. Pour in 2 1/2 cups water and add the bouillon cube; stirring to dissolve the bouillon. Simmer the rolls for about an hour.
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sour cream may be added to the gravy at the end
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Suggestions |
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Guten Appetit!
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Originally Submitted
10/13/2012
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