German Beef Rolls Recipe
Ingredients
| 4 pieces steak roll or sandwich steaks, each about | ||
| 6 ounces | ||
| Dijon style Mustard | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 large pickles, cut into long, thin strips | ||
| Bacon strips | 2 Ounce, cut into thin strips | |
| Onion | 1 Large, chopped | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1 1/2 cups hot beef broth | ||
| Peppercorns | 4 | |
| Bay leaf | 1/2 | |
| Cornstarch | 1 Tablespoon | |
Directions
Lay steaks on flat surface.
Spread each with mustard; sprinkle with salt and pepper.
Divide pickles, salt pork, and onion among steaks as shown.
Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.
Heat oil in heavy saucepan.
Add steak rolls; brown well on all sides, about 15 minutes.
Pour in broth, peppercorns, and bay leaf.
Cover; simmer 1 hour and 20 minutes.
Remove beef rolls; discard clamps.
Arrange on preheated platter.
Blend cornstarch with small amount cold water; stir into gravy.
Bring to boil; cook until thick and bubbly.
Correct seasonings; serve gravy separately
Spread each with mustard; sprinkle with salt and pepper.
Divide pickles, salt pork, and onion among steaks as shown.
Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.
Heat oil in heavy saucepan.
Add steak rolls; brown well on all sides, about 15 minutes.
Pour in broth, peppercorns, and bay leaf.
Cover; simmer 1 hour and 20 minutes.
Remove beef rolls; discard clamps.
Arrange on preheated platter.
Blend cornstarch with small amount cold water; stir into gravy.
Bring to boil; cook until thick and bubbly.
Correct seasonings; serve gravy separately
Chef
