sandwich or roll steaks, 6 ounces each
Sandwich or roll steaks should weigh about 6 ounces each.
Pickles and 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, 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.