Rouladen

Unroll the steak if it’s rolled up or folded and flatten it out with your hands. Spread the mustard in a thin layer over the inside of the steak. Add the pepper. Place the dill pickles and then the bacon on top of the mustard. Roll up lengthwise and tie together with some butcher’s twine, keeping the bacon and pickles inside. You can also use toothpicks to close this up.

Brown in a little oil and then place in an oven safe pan or a crockpot. Add the water or no-salt-added beef broth to the skillet to deglaze it, then add that to the container you are cooking the meat in. Cover and cook in a regular oven for 2 1/2 hours or in a crockpot for 6-8 hours on low. (Note: If cooking in the oven, turn the flank steak a couple of times. This keeps the top from drying out too badly.)

Remove meat at the end of cooking, and make a gravy with the sauce. You may need to cut the sauce with some more water, as this is a very flavourful sauce. Thicken with a slurry of flour and water added to the sauce.

Slice across to serve in thin slices. Serve with mashed potatoes and your choice of vegetable.