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Rinderrouladen (Beef Rolls)

beef, ethnic, main dish

4 each sandwich or roll steaks; *
1/2 teaspoon salt
2 each pickles; **
2 each bacon; strips **
1/4 cup vegetable oil
4 each peppercorns
1 tablespoon cornstarch
2 teaspoon mustard; dijon-style
1/4 teaspoon pepper
2 oz salt pork; ** or
1 each onion; large, chopped
1 1/2 cup beef broth; hot
1/2 each bay leaf

* 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.

Yield: 4 servings

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