Name: Beef Rolls
Ingredients: 4 Sandwich Or Roll Steaks *; 2 ts Mustard, Dijon-style; 1/2 ts Salt; 1/4 ts Pepper; 2 Pickles, **; 2 oz Salt Pork, ** OR; 2 Bacon, Strips **; 1 Onion, Large, Chopped; 1/4 c Vegetable Oil; 1 1/2 c Beef Broth, Hot; 4 Peppercorns; 1/2 Bay Leaf; 1 tb Cornstarch

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	German	Beef, German	4	Servings

INGREDIENTS

4		Sandwich Or Roll Steaks *
2	ts	Mustard, Dijon-style
1/2	ts	Salt
1/4	ts	Pepper
2		Pickles, **
2	oz	Salt Pork, ** OR
2		Bacon, Strips **
1		Onion, Large, Chopped
1/4	c	Vegetable Oil
1 1/2	c	Beef Broth, Hot
4		Peppercorns
1/2		Bay Leaf
1	tb	Cornstarch

INSTRUCTIONS

* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt
Pork or Bacon should be cut into long thin strips.
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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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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