Instruction for German Rouladen

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.
3. Use string or toothpicks to hold the roll together. Heat a skillet over medium heat and melt butter.
4. Place the rolls in the butter and saute until browned.
5. 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.

Ingredients of 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