Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/2     lb            Flank steak
      4   teaspoon      Dijon mustard
      6   slice         Bacon, diced
    3/4   cup           Chopped onion
    1/3   cup           Chopped dill pickle
    1/4   cup           Flour
 13 3/4   oz Can        beef broth

Preparation:

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 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.