Title: Beef rolls
 Categories: Beef, German
      Yield: 4 Servings
 
      4    Sandwich Or Roll Steaks *
      2 ts Mustard, Dijon-style
    1/2 ts Salt
    1/4 ts Pepper
      2    Pickles, **
      2 oz Salt Pork, ** OR
      2    Bacon, Strips **
      1    Onion, Large, Chopped
    1/4 c  Vegetable Oil
  1 1/2 c  Beef Broth, Hot
      4    Peppercorns
    1/2    Bay Leaf
      1 tb 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.