Categories: Meats, Main dish 
      Yield: 6 servings 
  
           -Germany 
  1 1/2 lb Flank steak 
      4 ts Dijon mustard 
      6 sl Bacon, diced 
    3/4 c  Chopped onion 
    1/3 c  Chopped dill pickle 
    1/4 c  Flour 
 13 3/4 oz Can beef broth 
  
  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.