Beef Rolls

Beef Rolls

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  • 4
    sandwich or roll steaks, 6 ounces each
  • 2 tsp
    dijon mustard
  • 1/2 tsp
  • 1/4 tsp
  • 2
  • 2 slice
  • 1 large
    onion, chopped
  • 1/4 c
    vegetable oil
  • 1.5 c
    beef broth, hot
  • 4
  • 1/2
    bay leaf
  • 1 Tbsp

How to Make Beef Rolls


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

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About Beef Rolls

Course/Dish: Beef
Other Tag: Quick & Easy

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