Rinderrouladen (Beef Rolls)

Ingredients:

• 4 Sandwich Or Roll Steaks; about 6 oz. each
• 2 t Mustard; Dijon-style
• 1/2 t Salt
• 1/4 t Pepper
• 2 Pickles; cut into long thin strips
• 2 oz. Salt Pork OR 2 Bacon cut into long thin strips
• 1 Onion; Large, Chopped
• 1/4 c Vegetable Oil
• 1 1/2 c Beef Broth; Hot
• 4 Peppercorns
• 1/2 Bay Leaf
• 1 T Cornstarch
  

Directions:

1. Lay steaks on a flat surface.
2. Spread each with mustard; sprinkle with salt and pepper.
3. Divide pickles, salt pork (or bacon), and onion among the steaks equally.
4. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.
5. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes.
6. Pour in hot beef broth, peppercorns, and bay leaf.
7. Cover and simmer for 1 hour and 20 minutes.
8. Remove beef rolls, discard clamps, and arrange on a preheated platter.
9. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil.
10. Boil until gravy is thick and bubbly.
11. Correct seasonings and serve separately.