1 1/2-2 pounds flank steak, butterflied/cut in half into about 1/4″ thick slices and pounded or rolled flat

1 (16 ounce or larger) jar of dill pickles, diced or small jar of dill relish

1/2 pound bacon slices

2 1/2 large white or yellow onions, diced (reserve 1/2 Cup for sauté)

2 Tablespoons butter

3 Cups water and 1 cube beef bouillon or 3 Cups beef broth

1 can 10.5 oz beefy mushroom soup (Campbells)

1 can 4 oz sliced mushrooms

4-6 Tablespoons all purpose flour, for desired consistency

German or regular mustard spread on filets, to taste

Salt and pepper to taste

Butterfly the flank steak (cut it in half horizontally) into 2 thinner filets; about 1/4 inch thick. I like to pound mine flat with a meat pounder or roll it flat with a rolling pin.

Sprinkle salt and pepper on top side of each filet.

Spread mustard on the top side of each filet (use as much as desired).

Spread diced dill pickles or dill relish on top side of each filet.

Spread diced onions on top side of each filet—reserving at least 1/2 C diced onion for the gravy.

Place bacon on top side of each filet.

Cut the filet into equal sizes against the grain of the filet.

Roll up the filet sections.

Tie each roll with kitchen string. If you do not have string, use a toothpick to secure the rolls closed.

Heat skillet over medium heat and melt butter. Add can of sliced mushrooms and the remainder of onions. Place the Rouladen in the skillet and sauté until browned.

In a separate bowl, stir 3 Cups beef broth or 3 Cups water and 1 cube of beef bouillon with 1 can of beefy mushroom soup.

Pour water/soup mixture in the skillet with the beef rolls on medium heat. Simmer Rouladen rolls for about 45 minutes.

Remove meat and set it to the side (best kept warm).

Add 4T flour to simmering drippings while in pan; stir until desired consistency is reached—this makes an awesome gravy. If it is not thick enough, gradually add 1/2 Tablespoon of flour at a time until until desired consistency is reached.

Remove string or toothpicks. Serve Rouladen warm with warm gravy on top.

*adapted from https://livelikeyouarerich.com/