Title: Rinderrouladen (Beef Rolls) > Ian Hoare
Categories: Entree German Beef Meat
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.

From: Ian Hoare Date: 05 Jan 97 National Cooking Echo Ä

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