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Cut the flank steak into thin filets; about ¼ 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 ½ cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.