The following recipe is one that caught me by surprise. Pickles in cooking? I never would have dreamed, but this was amazing! My DMIL made it for us for dinner one night, and it changed my whole concept of German Cuisine altogether-I was hooked!I’m in Comfort Food Mode now, even after the holidays. I think it’s a primal instinct to eat anything that will stick to one’s ribs. I’m all for it, especially when we are too busy in the summer months to stop and take time to eat a balanced meal.
- 1 1/2 pounds flank steak
- German stone ground mustard, to taste
- 1/2 pound thick sliced bacon
- 2 large onions, sliced
- 1 (16 ounce) jar dill pickle slices
- 2 tablespoons butter
- 2 1/2 cups water
- 1 cube beef bouillon
- Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
- Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
- Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
- Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
*nutritional information and recipe at AllRecipes.com
I like rice dishes, so when this one crossed my Plurk path, I had to investigate. I like Mediterranean foods-heck I like just about anything- I should have chosen culinary school back when Mom kept pushing me to join the Army; cooking is one thing I love to do!