1 1/2 lbs flank steak
stone ground mustard (German, to taste)
1/2 lb thick-cut bacon
2 onions (large, sliced)
16 ozs dill pickles (slices)
2 tbsps 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.