Rinderrouladen Beef Rolls

Serving Size : 4
Ingredients

for prepare Rinderrouladen Beef Rolls

:

Amount	Measure	Ingredient - Preparation Method
4		sandwich or roll steaks - *
2	teaspoons	mustard - Dijon-style
1/2	teaspoon	salt
1/4	teaspoon	pepper
2		pickles - **
2	ounces	salt pork - ** or
2		bacon - strips **
1		onion; large - chopped
1/4	cup	vegetable oil
1 1/2	cups	beef broth - hot
4		peppercorns
1/2		bay leaf
1	tablespoon	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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