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Course Beef
Author Carolyn


  • 1 1/2 pounds flank steak or round steak cut very thinly
  • Dry yellow mustard powder
  • Paprika
  • Salt and Pepper
  • 2 large onions cut into narrow wedges
  • several dill pickles cut into thin spears
  • pieces several carrots cut into narrow, about 4” long pieces
  • 2 tablespoons butter
  • 2 1/2 cups water
  • 1 cube beef bouillon


  1. Cut the meat into pieces about 1/4 inch thick and 3 inches wide.
  2. Generously sprinkle one side of each with mustard and paprika, with a little salt and pepper. Place carrots, onions and pickle slices on each piece of meat and form into a roll. Use string or toothpicks to hold the roll together.
  3. Shake flour over the roll on all sides.
  4. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
  5. 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.

Recipe Notes

I sometimes make additional brown gravy or use a beefy mushroom soup to add to the liquid. If I serve with potatoes, I like to crumble cooked bacon over all. Everything's better with Bacon.