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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.
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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.
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Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
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Pour in 2 1/2 cups of water and add the bouillon stirring to mix the bouillo.
Simmer the rolls for about an hour.
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| Serving
Suggestions |
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Garlic mashed potatoes and salad or veggies.
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Originally Submitted
11/10/2013
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