Recipe Details
Ingredients
-
1 ½poundsflank steak
-
German stone ground mustard, to taste
-
½poundthick sliced bacon
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2largeonions, sliced
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1(16 ounce) jardill pickle slices
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2tablespoonsbutter
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2 ½cupswater
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1cubebeef bouillon
Cooking Directions
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Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
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Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
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Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories264 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 8g |
38% |
| Cholesterol 59mg |
20% |
| Sodium 1450mg |
63% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 2g |
6% |
| Total Sugars 4g |
|
| Protein 19g |
38% |
| Vitamin C 4mg |
4% |
| Calcium 23mg |
2% |
| Iron 2mg |
13% |
| Potassium 405mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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