Rinderrouladen (Beef Rolls)

Directions

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.