Recipe - Rinderrouladen (Beef Rolls)

4 Sandwich or roll steaks; *
2 teaspoon Mustard; dijonstyle
One half teaspoon Salt
One fourth teaspoon Pepper
2 Pickles; **
2 ounce Salt pork; ** or
2 Bacon; strips **
1 Onion; large, chopped
One fourth cup Vegetable oil
1 One half cup Beef broth; hot
4 Peppercorns
One half Bay leaf
1 tablespoon Cornstarch

* Sandwich or roll steaks should weigh about 6 ounce 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 jellyroll fashion; secure with beefroll
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini