Round Steak Birds
|Round steak||2 Pound, cut 1/2-inch thick|
|Dill pickles||4 , cut in half lengthwise|
|Beef bouillon||1 Cup (16 tbs)|
|Onion salt||1⁄4 Teaspoon|
1. Cut round steak in 8 pieces, about 3 by 4 inches. Pound flour into meat with edge of heavy saucer or back of heavy knife. Sprinkle salt on meat. Lay one strip each of carrot, celery and pickle on each piece of meat. Fold meat over and fasten with a toothpick.
2. Brown meat in hot fat in skillet over medium high heat.
3. Add remaining ingredients.
4. Cover with vac-control valve closed and simmer over low heat about 1 1/4 hours or until meat is tender.