By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- sandwich or roll steaks, 6 ounces each
- 2 tsp
- dijon mustard
- 1/2 tsp
- 1/4 tsp
- 2 slice
- 1 large
- onion, chopped
- 1/4 c
- vegetable oil
- 1.5 c
- beef broth, hot
- bay leaf
- 1 Tbsp
1Sandwich or roll steaks should weigh about 6 ounces each.
2Pickles and bacon should be cut into long thin strips.
3Lay steaks on a flat surface.
4Spread each with mustard; sprinkle with salt and pepper.
5Divide pickles, bacon and onion among the steaks equally.
6Roll up steaks jelly-roll fashion; secure with beef roll clamps, toothpicks or thread.
7Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes.
8Pour in hot beef broth, peppercorns and bay leaf.
9Cover and simmer for 1 hour and 20 minutes.
10Remove beef rolls, discard clamps and arrange on a preheated platter.
11Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil.
12Boil until gravy is thick and bubbly.
13Correct seasonings and serve separately.