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Rinderrouladen (Beef Rolls)

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      Title: RINDERROULADEN (BEEF ROLLS)
 Categories: German, Beef, Main dish
      Yield: 4 Servings
 
      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
 
  *    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.
 
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