Swiss Beef Birds
Source of Recipe
www
Yield: 6 Servings
2 lb round steak, 1/2-inch thick
2 md carrots
1 lg dill pickle
2 tb flour
1 ts salt
1/4 ts pepper
1/8 ts garlic salt
2 tb salad oil
8 oz can tomato sauce
1 sm onion, chopped
2 tb minced parsley
With meat mallet, pound steak until 1/4-inch thick, cut into 6
serving pieces. Cut each carrot into thin sticks and the pickle
into 6 strips. Place several carrot sticks and one pickle stick
on each piece of meat. Beginning at narrow end, roll up, securing
with small skewers or toothpicks. Mix flour with salt, pepper,
and garlic salt, coat rolls, reserving remaining mixture. In large
skillet or slow-cooking pot with prowning unit, brown meat rolls
in hot oil. Pour off excess fat. Place browned meat in slow-cooking
pot. Mix tomato sauce with reserved flour, stir in onion. Pour
over meat. Cover and simmer on low for 7 to 9 hours or until tender.
Sprinkle with parsley.
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