Spread steaks lightly with brown mustard, onions and dill pickle. Sprinkle with salt and pepper. Roll from the thin end and secure with toothpick. Heat canola oil in large deep pot on top of stove. Sear all sides and allow drippings in bottom of pan to brown well. Place all Rouladen in pot, and add no more than 1/2 inch of water being careful to mix "brownings"from the bottom of the pot into the water, this will bring flavor to the gravy.
Add remaining diced onion, bay leaf and cloves. Seal the lid and turn heat to medium low and allow to simmer until all meat is well cooked. Remove meat to a separate bowl. Remove bay leaf and cloves.
Add enough cold water to cornstarch to create a flowing liquid, amd using a whisk, gradually add to drippings; increase the heat to create a simmer and a gradual thickening of the gravy.
If too thick, add water until you have the consistency you desire. Adjust salt and pepper to taste.
Submitted by: Hildie Russomano
