Rinderrouladen (Beef Rolls)

Servings: 4
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

* 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.