German Beef Rolls - cooking recipe

Ingredients

4 pieces steak roll or sandwich steak (6 oz. each)
1/2 bay leaf
2 tsp. Dijon-style mustard
1 1/2 c. hot beef broth
2 large pickles, cut into long thin strips
4 peppercorns
1 large onion, chopped
1/4 c. vegetable oil
1 Tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
2 oz. salt pork or 2 slices bacon, cut into thin strips

Preparation

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.
Roll up steaks jelly roll style.
Secure with toothpicks or thread, beef roll clamps.
Heat oil in a heavy saucepan.
Add the steak rolls, brown well on all sides (about 15 minutes).
Pour hot beef broth, peppercorns and bay leaf into pan.
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 in saucepan and bring to a boil until thick and bubbly.
Serve separately.
Makes 4 servings.