Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Flank steak

  2. 4 teaspoon Dijon mustard

  3. 6 slice Bacon, diced

  4. 3/4 cup Chopped onion

  5. 1/3 cup Chopped dill pickle

  6. 1/4 cup Flour

  7. 13 3/4 oz Can beef broth

Instructions Jump to Ingredients ↑

  1. Preparation : 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 1/4 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 1 1/2 hours or until done. Let stand 10 minutes before slicing. Skim fat from sauce; strain and serve with meat.


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