Title: Beef Rolls
Categories: Beef German
Yield: 4 Servings

4		Sandwich Or Roll Steaks *
2	ts	Mustard, Dijon-style
1/2	ts	Salt
1/4	ts	Pepper
2		Pickles, **
2	oz	Salt Pork, ** OR
2		Bacon, Strips **
1		Onion, Large, Chopped
1/4	c	Vegetable Oil
1 1/2	c	Beef Broth, Hot
4		Peppercorns
1/2		Bay Leaf
1	tb	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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