Side Pannel
Beef Rolls
Ingredients List
- 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
Directions
* 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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
