Ingredients
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1 ½ pounds flank steak
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German stone ground mustard, to taste
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½ pound thick sliced bacon
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2 large onions, sliced
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1 (16 ounce) jar dill pickle slices
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2 tablespoons butter
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2 ½ cups water
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1 cube beef bouillon
Directions
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Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
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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.
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Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
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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.
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Nutrition Facts (per serving)
| 264 | Calories |
| 17g | Fat |
| 8g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 8g | 38% |
| Cholesterol 59mg | 20% |
| Sodium 1450mg | 63% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 2g | 6% |
| Total Sugars 4g | |
| Protein 19g | 38% |
| Vitamin C 4mg | 4% |
| Calcium 23mg | 2% |
| Iron 2mg | 13% |
| Potassium 405mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
