German Beef Rolls
|Steak roll pieces/Sandwich steaks||4|
|Dijon style mustard||2 Teaspoon|
|Pickles||2 Large, cut into thin strips|
|Salt pork/2 strips bacon||2 Ounce, cut into thin strips|
|Onion||1 Large, chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Beef broth||1 1⁄2 Cup (24 tbs)|
Lay steaks on flat surface.
Spread each with mustard; sprinkle with salt and pepper.
Divide pickles, salt pork, and onion among steaks as shown.
Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.
Heat oil in heavy saucepan.
Add steak rolls; brown well on all sides, about 15 minutes.
Pour in broth, peppercorns, and bay leaf.
Cover; simmer 1 hour and 20 minutes.
Remove beef rolls; discard clamps.
Arrange on preheated platter.
Blend cornstarch with small amount cold water; stir into gravy.
Bring to boil; cook until thick and bubbly.
Correct seasonings; serve gravy separately