Rinderrouladen (Beef Rolls)

Rinderrouladen (Beef Rolls) Ingredients

4 Sandwich or roll steaks; *	1 Onion; large, chopped
2 ts Mustard; dijon-style	1/4 c Vegetable oil
1/2 ts Salt	1 1/2 c Beef broth; hot
1/4 ts Pepper	4 Peppercorns
2 Pickles; **	1/2 Bay leaf
2 oz Salt pork; ** or	1 tb Cornstarch
2 Bacon; strips **

Instructions for Rinderrouladen (Beef Rolls)

* 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: German

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