Ingredients
- 4 sandwich
- 4 peppercorns
- 2 pickles
- 1 onion
- 1/2 bay leaf
- 1 1/2 c beef broth (hot)
- 1/4 c vegetable oil
- 2 oz salt pork
- 2 ts mustard dijon style
- 1 tb cornstarch
- 1/2 ts salt
- 1/4 ts pepper
- 2 slices bacon
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.