Rouladen -German Pigs In A Blanket

• 2 lbs flank steaks, pounded thin and sliced into narrow strips
• 1 lb bacon, cut lengths in half
• sliced dill pickle
• prepared mustard
• 1 pinch marjoram, for each roll up
• 2/3 cup flour
• salt and pepper
• oil, for browning
• 2 cups beef broth
• toothpicks or kitchen string

1. Trim all fat from meat and if not pounded flat by your butcher, take a metal or wooden cooking mallet and pound the steak until the tissues are broken down and it is pretty thin.
2. Cut steak into long thin strips.
3. Season flour with salt and pepper.
4. Arrange an assembly line for preparation for ease of rolling.
5. On each piece of steak, place a dab of mustard and rub it along the steak.
6. Add a piece of bacon.
7. Add a piece of pickle slice.
8. Sprinkle a dab of marjoram.
9. From one end of the steak, start rolling the steak, bacon, pickle until completely rolled and secure with toothpicks or string.
10. Continue until all steak is rolled.
11. Dredge rolls of steak into flour until coated.
12. Heat oil in deep fryer pan.
13. Brown steak until browned.
14. Transfer to casserole dish.
15. Continue browning and transferring into casserole dish until done.
16. Preheat oven to 350u0b0F.
17. Stir and scrape up any browned bits left in frying pan and slowly add 2 cups of beef broth.
18. Sprinkle a dash of extra marjoram into gravy and stir.
19. Pour gravy over steak rolls in casserole dish.
20. Either bake now at 350u0b0F for 1-1-1/2 hours or you can refrigerate and cook later.

flank steaks, bacon, dill pickle, mustard, marjoram, flour, salt, oil, beef broth, toothpicks

Taken from www.food.com/recipe/rouladen-german-pigs-in-a-blanket-333821 (may not work)