Beef Rolls

Ingredients
4 Sandwich Or Roll Steaks
2 Tsp. Mustard,
1/2 Tsp. Salt
1/4 Tsp. 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 Tbs. Cornstarch
Sandwich or roll steaks should weigh about 6 oz. each.
Pickles, Salt Pork or Bacon should be cut into long thin strips.

Method
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.