Rinderrouladen (beef Rools)

Serves:

Ingredients:

4 ea Sandwich Or Roll Steaks; *
2 t Mustard; Dijon-style
1/2 t Salt
1/4 t Pepper
2 ea Pickles; **
2 oz Salt Pork; ** OR
2 ea Bacon; Strips **
1 ea Onion; Large, Chopped
1/4 c Vegetable Oil
1 1/2 c Beef Broth; Hot
4 ea Peppercorns
1/2 ea Bay Leaf
1 T Cornstarch

Method:

* Sandwich or roll steaks should weigh about 6 oz each.
** Pickles, Salt Pork or Bacon should be cut into long thin strips.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Lay steaks on a flat surface.
Spread each with mustard; sprinkle with salt and pepper.
Divide pickles, salt pork (or bacon), and onion among the steaks equally.
Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.
Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes.
Pour in hot beef broth, peppercorns, and bay leaf.
Cover and simmer for 1 hour and 20 minutes.
Remove beef rolls, discard clamps, and arrange on a preheated platter.
Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil.
Boil until gravy is thick and bubbly.
Correct seasonings and serve separately.