My husband, who like many in Texas is of German descent, requested that I make this dish. It was a favorite his grandmother would make on Sundays….and wow, is it good!
Salty, hearty, and full of meaty goodness, this is a real pleaser!
1.5 lb Flank Steak
Whole-Grain Mustard, To Taste
1 Package Center Cut Bacon (Approx. 3 Slices Per Roll)
1/2 Yellow Onion, Sliced
Sandwich-Style Kosher Dill Pickles (Approx. 3 Slices Per Roll)
2 TBS Butter
2.5 Cups Water
2 Beef Bouillon Cubes
1 Packet Lipton Beef & Onion Soup Mix
Thickening Paste (3 TBS Corn Starch and 1/4 Cup Water)
- Butterfly beef into 1/4 inch thick, 3-inch wide, 8-inch long strips.
- Smear mustard on one side of beef, about 1 TBS each or to taste.
- Add bacon, length-wise, to cover mustard. Then add pickle slices, evenly spaced, and onions. (Photos for reference can be found below.)
- Roll as you would a cigar, then secure with kitchen twine.
- In a large skillet or electric skillet, melt butter. Sear all sides of the rolls over medium-high heat.
- Reduce heat to medium, add water, Lipton Soup Mix, and bouillon cubes. Stir to dissolve cubes, reduce heat to a simmer and cover.
- Turn rolls every 15-minutes or so.
- After simmering for one hour, remove rolls. Add thickening paste to sauce to create a gravy.
We served ours over butter noodles (boiled for 10 minutes, drained, then added 2 TBS butter), which provided the perfect mild backdrop for such a salty dish.