Ingredients:
3 lbs flank steaks ( or another type thin beef)
1 large onions ( sliced)
sliced bacon
1/2 cup mustard
dill pickles, sliced ( Long)
1/2 cup pickle juice
4 cups beef stock
salt and pepper, to taste
flour
oil, for cooking
Directions:
Spread out steak and pound thin.
Cut into portions size pieces (around 4×7 inches).
Add Salt and Pepper to taste on both sides.
Spread mustard liberally on each steak.
Add one strip of Bacon, Pickle, and Slices of Onion to each steak.
Roll the steaks up and pin closed (toothpick or tie).
Saute the steaks in a large skillet until brown on all sides.
Add enough Beef Stock to just barely cover the steak rolls.
Add Pickle Juice.
Cover the pan and simmer for 90 minutes.
Remove meat and keep warm (remove toothpicks or ties).
Combine flour and water until smooth.
Stir into broth.
Bring to a boil, stirring constantly until thickened and bubbly.
Serve over Spaetzle’s (or wide noodles) Spaetzle’s: Mix 1 egg, 1 1/2 cup Flour, 1/2 cup Water, 1/4 ts Salt – roll and cut into small pieces (or use a ricer) add to boiling salted water, cook 5 minutes or until done.
Servings: 5
Time preparation: 25 min.
Time total: 125 min.