German Beef Roulade

• 1 1/2 pound beef flank steak
• 4 teaspoons prepared mustard dijon
• 6 each bacon slices, diced
• 3/4 cups onions chopped
• 13 cup pickles, dill dill, chopped
• 1/4 cup flour, all-purpose
• 13 3/4 ounces vegetable stock or chicken or beef

1. With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch rectangle.
2. Spread mustard over meat.
3. In large skillet, over medium high heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4 cup.
4. Spread bacon mixture over meat; sprinkle with pickle.
5. Roll up meat from short end; secure with string.
6. In large skillet over medium high heat, brown beef roll in reserved fat.
7. Place in a 13x9 inch baking dish.
8. Stir flour into fat in skillet until smooth; gradually stir in beef broth.
9. Cook and stir over medium heat until thickened.
10. Pour sauce over beef roll.
11. Cover, bake in 325F (160C) oven for 1 1/2 hours or until done.
12. Let stand 10 minutes before slicing.
13. Skim fat from sauce; strain and serve with meat.

bacon, onions, pickles, flour, vegetable stock

Taken from recipeland.com/recipe/v/german-beef-roulade-2353 (may not work)