1 1/2poundsflank steak or round steakcut very thinly
Dry yellow mustard powder
Salt and Pepper
2large onionscut into narrow wedges
several dill picklescut into thin spears
piecesseveral carrotscut into narrow, about 4” long pieces
1cube beef bouillon
Cut the meat into pieces about 1/4 inch thick and 3 inches wide.
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.
Shake flour over the roll on all sides.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute 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.
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.