4 pieces thinly sliced flank steak
Mustard
Paprika
Salt
Pepper
4 thin pickles
4 slices of bacon
Curry

FOR GRAVY:

Cooking oil
1 onion, diced
1 tbsp. parsley flakes
1 tbsp. chives
1/2 tbsp. marjoram
1 to 2 beef bouillon cubes
4 tsp. corn starch
Approx. 2 c. of water

Spread steak thinly with mustard, season with salt, pepper, mustard and curry to taste. Top with slice of bacon and wrap around a pickle. Hold meat together with toothpicks.

Brown onion in oil until glazed then add meat and brown on all sides. Pour water on onions, add parsley, chives, marjoram and bouillon cubes. Bring to a boil to dissolve cubes, lower heat, cover and simmer for 30 to 45 minutes, depending on thickness of meat.

Thicken up broth with corn starch to desired consistency. Serves 4.