4 sandwich or roll steaks
2 t Dijon-style mustard
1/2 t salt
1/4 t pepper
2 oz salt pork, or 2 strips bacon
1 onion, chopped
1/4 c vegetable oil
1 1/2 c broth
1/2 bay leaf
1 tb cornstarch
Sandwich or roll steaks should weigh about 6 oz each.
Pickles and 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.