Rinderrouladen (Beef Rolls)

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  sandwich steaks or 4  roll steaks
• 2  teaspoons mustard, Dijon-style
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  pickles, cut into long thin strips.
• 2  ounces salt pork or 2  bacon, cut into long thin strips
• 1  large onion, Chopped
• 1⁄4 cup  vegetable oil
• 1 1⁄2 cups beef broth, Hot
• 4  peppercorns
• 1⁄2 bay leaf
• 1  tablespoon 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.