How to make it

  • Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • 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.
  • Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned.
  • 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.

Reviews & Comments 4

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  • Cherisw 6 years ago
    5 stars. I chopped the onions and sliced pickles into fairly thin ovals to aid rolling. Held together quite will with just toothpicks. Thickened gravy with a little Wondra flour after removing the rolls. Buttered wide noodles with carroway seeds could also be a good accompaniment.
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    " It was excellent "
    juliecake ate it and said...
    Delish! Thanks.
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    " It was excellent "
    haolewife ate it and said...
    I love rouladen. I make it very similar to this, but I used london broil that I had the butcher slice just right for me. Thanks for reminding me of this... am going to make soon.
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    " It was excellent "
    chefmeow ate it and said...
    Wow, this sounds fantastic and would go great with your Almost Mashed Potatoes. Gave both recipes a 5 and can't wait to try both. Yummers. I like your idea of using braciole instead of fighting the slank steak. Great post.
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