Beef Birds
- a thin cut of round steak, enough to make 6-8 3 x 6 slices.
- paprika
- dry mustard
- pepper
- dill pickles
- carrots
- onion
Sprinkle some paprika on the pieces. Sprinkle about a 1/4 t dry mustard on each piece. Ground pepper. In each bird, put a dill pickle, sliced, several long slices of carrot and some pieces onion. Roll and secure with tooth picks. Sprinkle flour on all sides and brown in butter in a frying pan. Brown on all sides. I use a can of Campbell's Beefy Mushroom soup, but you could make your own gravy, too, or something similar. I use one can soup and one can water and simmer, covered, on low for as long as I can. I add more water/wine if needed or remove the cover to boil and concentrate the "gravy". They are best with mashed potatoes or spaetazle, and especially good with crumbled bacon on top!
Carolyn Friedemann