Rinderrouladen (Beef Rolls)

• 4 sandwich steaks or 4 roll steaks
• 2 teaspoons mustard, Dijon-style
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 pickles, cut into long thin strips.
• 2 ounces salt pork or 2 bacon, cut into long thin strips
• 1 large onion, Chopped
• 14 cup vegetable oil
• 1 12 cups beef broth, Hot
• 4 peppercorns
• 12 bay leaf
• 1 tablespoon cornstarch

1. Lay steaks on a flat surface.
2. Spread each with mustard; sprinkle with salt and pepper.
3. Divide pickles, salt pork (or bacon), and onion among the steaks equally.
4. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.
5. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes.
6. Pour in hot beef broth, peppercorns, and bay leaf.
7. Cover and simmer for 1 hour and 20 minutes.
8. Remove beef rolls, discard clamps, and arrange on a preheated platter.
9. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil.
10. Boil until gravy is thick and bubbly.
11. Correct seasonings and serve separately.

sandwich, salt, pepper, pickles, salt pork, onion, vegetable oil, beef broth, peppercorns, bay leaf, cornstarch

Taken from www.food.com/recipe/rinderrouladen-beef-rolls-7049 (may not work)