CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
German |
German, Beef, Main dish |
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.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++
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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