Rinderrouladen Beef Rolls

4 ea Sandwich or roll steaks -- *

2 ts Mustard -- dijon-style

1/2 ts Salt

1/4 ts 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 broth -- hot

4 ea Peppercorns

1/2 ea 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.