-Germany
1 1/2 lb Flank steak
4 ts Dijon mustard
6 sl Bacon, diced
3/4 c  Chopped onion
1/3 c  Chopped dill pickle
1/4 c  Flour
13 3/4 oz Can beef broth

With meat mallet or rolling pin, flatten meat to approximately a 10×8 inch
rectangle. Spread mustard over meat. In large skillet, over medium high
heat, cook bacon and onion until bacon is crisp; pour off fat, reserving
1/4 cup. Spread bacon mixture over meat; sprinkle with pickle. Roll up meat
from short end; secure with string. In large skillet over medium high heat,
brown beef roll in reserved fat; place in a 13×9 inch baking dish. Stir
flour into fat in skillet until smooth; gradually stir in beef broth. Cook
and stir over medium heat until thickened. Pour sauce over beef roll.
Cover; bake at 325 for 1 1/2 hours or until done. Let stand 10 minutes
before slicing. Skim fat from sauce; strain and serve with meat.