Rinderrouladen (beef rolls)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Sandwich Or Roll Steaks; * |
| 2 | teaspoons | Mustard; Dijon-style |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | eaches | Pickles; ** |
| 2 | ounces | Salt Pork; ** OR |
| 2 | eaches | Bacon; Strips ** |
| 1 | each | Onion; Large, Chopped |
| ¼ | cup | Vegetable Oil |
| 1½ | cup | Beef Broth; Hot |
| 4 | eaches | Peppercorns |
| ½ | each | Bay Leaf |
| 1 | tablespoon | Cornstarch |
Directions
* 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.