Beef Birds In Wine
|Chopped cooked mushrooms/Chopped cooked sausage meat||1⁄2 Cup (8 tbs)|
|Onion||1 , chopped|
|Roast beef slices||4 Large (Thin Slices)|
|All purpose flour||2 Tablespoon|
|Red wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Meat stock||1⁄4 Cup (4 tbs)|
|Canned sliced carrots||1 Pound, drained (2 Cups, 1 Can)|
|Chopped parsley||1 Tablespoon|
Mix mushrooms and onion.
Put a spoonful on each slice of roast beef.
Roll like sausages and fasten with toothpicks.
Brown rolls on all sides in hot fat.
Remove rolls from pan and keep warm.
Stir flour into pan drippings.
Gradually stir in red wine, water, and meat stock.
Cook over low heat, stirring constantly, until sauce is thickened.
Add meat rolls and simmer, covered, for 1 hour, adding more liquid if necessary.
Add carrots and reheat slightly.
Garnish with chopped parsley.
Makes 4 servings.