INGREDIENTS:

• 1 1/2 pounds flank steak
• 3/4 pound bacon
• 3 large onions, diced
• 2 tablespoons butter
• 2 1/2 cups water
• 1 cube beef bouillon
• yeast
   

DIRECTIONS:

1. Cut the flank steak into 6 strips, and then beat / tenderize until flat - the strips should be about 3-4 inches wide, and 1/4 inch thick.
2. Lightly fry diced bacon, and then after a minute to two, the onions together in a skilletfor 3-5 minutes.
3. Place each skillet flat on a tray or plate.  Spread the mixture of bacon and onions evenly among the 6 fillets.  Roll the fillets, with the bacon and onion mixture inside, and use a toothpick to hold the roll together.
4. In the skillet, melt 2 tablespoons butter, leaving the remaining bacon fat in place.  Saute the rolls in the skillet, turning regularly, until brown.
5. Pour the water into a pot, and add a bouillon cube, crushing the cube and stirring until dissolved.  Simmer the rolls for about 1 hour in the pot.  
6. Thicken gravy with yeast.