Recipe - German Beef Roulade

Germany
1 One half pound Flank steak
4 teaspoon Dijon mustard
6 sl Bacon, minced
Three fourths cup Chopped onion
1/3 cup Chopped dill pickle
One fourth cup Flour
13 Three fourths ounce Can beef broth

With meat mallet or rolling pin, flatten meat to approximately a 10x8 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
One fourth 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 13x9 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 One half hours or until done. Let stand 10 minutes
before slicing. Skim fat from sauce; strain and serve with meat.