Ingredients 1 1/2 pound beef, flank steak 4 teaspoon mustard, dijon 6 each bacon, slices, diced 3/4 cup onion, chopped 1/3 cup pickle, dill, chopped 1/4 cup flour 13 3/4 oz broth, beef, can Directions: 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 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 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 in 325 degree oven for 1 1/2 hours or until done. Let stand 10 minutes before slicing. Skim fat from sauce; strain and serve with meat.