Beef Rouladen

1 pound thin cut round steak, separated into 4 pieces
Coarse-ground prepared mustard
1/4 teaspoon dried thyme
Salt and pepper to taste
1 medium dill pickle, quartered lengthwise
3 carrots, cut into sticks, divided
1 small onion, cut into wedges
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
2 cups water
2 beef bouillon cubes
3 tablespoons ketchup
Cooked noodles

Spread steak pieces with mustard. Sprinkle with thyme, salt and pepper. Top one edge with a piece of pickle, carrot and a wedge of onion. Roll up and secure with a toothpick. Coat each roll with flour.

In a skillet, heat oil over medium-high. Brown beef on all sides. Add water, bouillon, ketchup and remaining carrots. Cover and simmer 1 hour. Thicken gravy, if desired, and serve over noodles. Makes 4 servings.