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RINDERROULADEN 
4 pieces steakroll, about 6 oz. each
2 tsp. Dijon mustard
Salt & pepper to taste
2 lg. dill pickles, cut into strips
4 strips bacon
1 lg. onion
1/4 c. vegetable oil
4 peppercorns
1 bay leaf
1 tbsp. cornstarch
1 1/2 c. hot beef broth

Lay steaks on flat surface. Spread each with mustard and sprinkle with salt and pepper. Place a strip of bacon on each steak. Divide the pickles and onions and lay on top of the bacon. roll up steaks in jelly roll fashion and secure with beef roll clamps, toothpicks or thread. I think toothpicks work best. Heat oil in heavy saucepan.

Add the beef rolls and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns and bay leaf. Cover and simmer about 1 hour. Remove beef rolls and arrange on a heated platter. Blend cornstarch with a small amount of cold water. Stir into the gravy and bring to boil until thick and bubbly. Correct seasoning and serve separately.

Makes 4 servings. I serve this dish with boiled new potatoes with parsley and green beans.

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