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4 | Sandwich or roll steaks; * |
1/2 Teelöffel | salt |
2 | Pickles; ** |
2 | Bacon; strips ** |
1/4 Tasse | vegetable oil |
4 | peppercorns |
1 Teelöffel | cornstarch |
2 Teelöffel | Mustard; dijon-style |
1/4 Teelöffel | pepper |
2 x ca. 30 g | Salt pork; ** or |
1 | Onion; large, chopped |
1 1/2 Tasse | Beef broth; hot |
1/2 | Bayleaf |
* 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.
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