Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide. Place the meat between two ZipLock bags. Using a mallet, pound the mean thin about 1/8 inch thick.
Note: the 3 Lbs. of flank steak that I used, I was able to get 18 beef rolls. Therefore, I used the number of 18 for the pickles and stone ground mustard. Generously spread one side of each beef filet with a tablespoon of mustard. Place 1/2 to a slice of bacon, a few slices of onion and a pickle slice on each beef filet. Form into a roll. Use string or toothpicks to hold the roll together. I used a toothpick.
Generously spread one side of each beef filet with a tablespoon of mustard. Place 1/2 to a slice of bacon, a few slices of onion and a pickle slice on each beef filet. Form into a roll. Use string or toothpicks to hold the roll together. I used a toothpick.
Place beef rolls in baking dish. I used a 9 X 13 and 4 X 6 to hold the beef rolls.
Heat the 2 1/2 cups of water so it is warm enough to dissolve the Bettern Than Buillion Roasted Beef Soup Base. Pour this over the beef rolls.
Bake the rolls for about an hour at 350 degrees F.
If you would like to make a gravy. Drain the sauce from the pan and make a gravy from it.
To make the gravy, bring the sauce to a boil in a pan. About 2 cups.
Dissolve 2 Tbl. of flour and 4 Tbl. of water in a cup. When fully dissolved, slowly pour into the boiling sauce. Stir constantly until thickened.