Recipe: Beef Rolls (Rinderrouladen)

BEEF ROLLS (RINDERROULADEN)

4 sandwich steaks or roll steaks (about 6 oz each)
2 tsp Dijon-style mustard
1/2 tsp salt
1/4 tsp ground black pepper
2 pickles, cut in long thin strips
2 oz salt pork (or 2 bacon strips), cut in long thin strips
1 large onion, chopped
1/4 cup vegetable oil
1 1/2 cups hot beef broth
4 peppercorns
1/2 bay leaf
1 tbsp cornstarch
Cold water (as needed)

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 picks or 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.

Makes 4 servings
Source: MSTRCOOK, rec.food.recipes