Mushroom Stuffed Beef Birds
|Round steak||3 Pound (1/2 Inch Thick, 1 Steak, 2 1/2 To 3 Pound)|
|Fresh mushrooms||1⁄2 Pound|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Condensed consomme||10 1⁄2 Ounce (1 Can)|
|Dry mustard||1⁄2 Teaspoon|
Cut steak in six portions with electric knife.
Pound steak to 1/4-inch thickness.
Remove mushroom caps from stems; chop stems and caps.
Combine mushroom, parsley, onion and cheese in mixing bowl.
Place approximately 3 tablespoons mushroom mixture in center of each piece of steak, reserving remainder of mixture.
Roll steak pieces around stuffing and fasten with skewers.
Tie with string.
Combine flour, salt and pepper.
Dredge meat in seasoned flour.
Brown in shortening or drippings in large skillet.
Pour off drippings.
Combine consomme; add to steak rolls.
Cover tightly and cook slowly over low heat 45 minutes until meat is tender.
If gravy is desired, thicken pan juices with flour.