German Rouladen

Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.

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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

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.

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