Rinderrouladen (beef rools)

Yield: 4 Servings

Ingredients:

4 ea Sandwich Or Roll Steaks; *
2 ts Mustard; Dijon-style
1/2 ts Salt
1/4 ts 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 tb Cornstarch

Instructions:

* 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.