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Swiss Beef Birds

chef.jackson's picture
Ingredients
  Round steak 2 Pound (1/2 Inch Thick)
  Carrots 2 Medium
  Dill pickle 1 Large
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Salad oil 2 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Onion 1 Small, chopped
  Minced parsley 2 Tablespoon
Directions

With meat mallet, pound steak until 1/4 inch thick; cut into 5 or 6 serving pieces.
Cut each carrot into thin sticks and the pickle into 5 or 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 browning 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.
Makes 5 or 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
20 Minutes
Servings: 
6

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