Rinderrouladen (beef Rolls)

Total Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 sandwich steaks or 4 roll steaks
• 2 teaspoons mustard, dijon-style
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pickles, cut into long thin strips.
• 2 ounces salt lamb or 2 bacon, cut into long thin strips
• 1 large onion, chopped
• 1/4 cup vegetable oil
• 1 1/2 cups beef broth, hot
• 4 peppercorns
• 1/2 bay leaf
• 1 tablespoon cornstarch

Recipe

• 1 lay steaks on a flat surface.
• 2 spread each with mustard; sprinkle with salt and pepper.
• 3 divide pickles, salt lamb (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.