Ingredients
• 1 ½ lbs flank steak
• Mustard
• ½ lb thick-cut bacon
• 2 onions sliced
• 6 Tymek’s dill pickles cut to quarters
• 2 tbsp. butter
• 2 ½ cups water
• 1 cube beef bouillon

Instructions
1. Cut the flank steak into thin fillets; about ¼ 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. Use string or toothpicks to hold the roll together.

3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.

4. 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.

Serve warm with mashed potatoes and Tymek’s Sauerkraut Salad