Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Germany |
| 1½ pounds | Flank steak |
| 4 teaspoons | Dijon mustard |
| 6 slices | Bacon, diced |
| ¾ cup | Chopped onion |
| ⅓ cup | Chopped dill pickle |
| ¼ cup | Flour |
| 13¾ ounce | Can beef broth |
With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch rectangle. Spread mustard over meat. In large skillet, over medium high heat, cook bacon and onion until bacon is crisp; pour off fat, reserving ¼ cup. Spread bacon mixture over meat; sprinkle with pickle. Roll up meat from short end; secure with string. In large skillet over medium high heat, brown beef roll in reserved fat; place in a 13x9 inch baking dish. Stir flour into fat in skillet until smooth; gradually stir in beef broth. Cook and stir over medium heat until thickened. Pour sauce over beef roll. Cover; bake at 325 for 1½ hours or until done. Let stand 10 minutes before slicing. Skim fat from sauce; strain and serve with meat.