Title: Rinderrouladen (beef rools)
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      4 ea Sandwich Or Roll Steaks; *
      2 t  Mustard; Dijon-style
    1/2 t  Salt
    1/4 t  Pepper
      2 ea Pickles; **
      2 oz Salt Pork; ** OR
      2 ea Bacon; Strips **
      1 ea Onion; Large, Chopped
    1/4 c  Vegetable Oil
  1 1/2 c  Beef Broth; Hot
      4 ea Peppercorns
    1/2 ea Bay Leaf
      1 T  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.