Ham Rolled Beef Birds
|Chicken livers||3⁄4 Pound|
|Boneless beef top round||48 Ounce (8 Thin Slices, 6 Ounce Each)|
|Boiled ham||6 Ounce (1 Inch Thick)|
|Carrot stick/Pickle sticks||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Canned tomato paste||2 Teaspoon|
|Canned condensed beef bouillon||1 1⁄4 Cup (20 tbs)|
About 3 hours before serving: In medium skillet, in 2 tablespoons hot butter, saute chicken livers with mushrooms until livers are browned and mushrooms tender.
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Chop mixture fine, almost to a paste.
Sprinkle beef slices with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; spread some of liver mixture On each slice.
Cut ham into 1-inch crosswise strips; arrange strips on beef slices crosswise, alternating them with pickle or carrot sticks; roll up and secure with toothpicks; roll in flour.
In Dutch oven, in 1/4 cup hot butter, brown well.
Add onions; saute a few minutes longer; add tomato paste, undiluted beef bouillon; simmer, covered, 1 1/2 hours or until tender.
Remove toothpicks and arrange beef birds on heated platter.
Pour gravy over all.