Ingredients:
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 pork or 2 bacon, cut into long thin strips
1 large onions, Chopped
1/4 cup vegetable oil
1 1/2 cups beef broth, Hot
4 peppercorns
1/2 bay leaves
1 tablespoon cornstarch
Directions:
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.
Servings: 4
Time preparation: 0 min.
Time total: 75 min.