Rinderrouladen (Beef Rolls)

Recipe Ingredients

4		Sandwich or roll steaks - *
2 teaspoons	10ml	Mustard - style-style
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Pickles - **
2 oz	56g	Salt pork - ** or
2		Bacon - strips **
1		Onion; large - chopped
1/4 cup	59ml	Vegetable oil
1 1/2 cups	355ml	Beef broth - hot
4		Peppercorns
1/2		Bay leaf
1 tablespoon	15ml	Cornstarch

Recipe 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.

Source:
Heinz Kindlimann

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