- 1 1/2 lb (675 grams) flank steak
- 4 tsp Dijon mustard
- 6 slices bacon, diced
- 3/4 cup chopped onion
- 1/3 cup chopped dill pickle (Gherkins are fine)
- 1/4 cup flour
- 13 3/4 oz (400 gram) can beef broth
With meat mallet or rolling pin, flatten meat to approximately a 10 x 8 inch (250 mm x 200mm) 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 and secure with string.
In large skillet over medium high heat, brown beef roll in reserved fat. Place in a 13 x 9 inch (330 mm x 230 mm) 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 and bake at 325F ( approx 170C) for 1 1/2 hours or until done.
Let stand 10 minutes before slicing.
Skim fat from sauce. Strain and serve with roulade.