Beef Birds Deluxe Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 Round: steak, cut 1/2" thick
1 tsp: Salt,
1/2 lbs: Mushrooms, fresh
1/8 tsp: Pepper,
1/2 cup: Parsley, chopped
3 tbsp: Shortening,
1/2 cup: Onion, chopped
1 can: Consomme, condensed
1 cup: Cheese, Cheddar, shredded
1/2 tsp: Mustard, dry
1/4 cup: Flour, all-purpose
Flour,
Directions:
Cut steak into 6 servings and pound to 1/4" thickness. Remove
mushroom caps from stems and chop stems. Reserve caps. Combine
chopped mushroom stems, parsley, onion, and cheese. Place
approximately 3 tablespoons stuffing mixture in center of each piece
of steak, reserving remaining stuffing. Roll up, jelly roll fashion,
and fasten with wooden picks or string.
Combine flour, salt, and pepper. Dredge meat in seasoned flour.
Brown in shortening. Pour off drippings. Combine consomme and dry
mustard and add to steak rolls. Add mushrooms caps. Cover tightly
and cook slowly 45 minutes. Add remaining stuffing mixture and
continue cooking 45 minutes or until the meat is tender. To make
gravy, thicken the cooking liquid with flour.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 11-30-94
Source from luhu.jp
mushroom caps from stems and chop stems. Reserve caps. Combine
chopped mushroom stems, parsley, onion, and cheese. Place
approximately 3 tablespoons stuffing mixture in center of each piece
of steak, reserving remaining stuffing. Roll up, jelly roll fashion,
and fasten with wooden picks or string.
Combine flour, salt, and pepper. Dredge meat in seasoned flour.
Brown in shortening. Pour off drippings. Combine consomme and dry
mustard and add to steak rolls. Add mushrooms caps. Cover tightly
and cook slowly 45 minutes. Add remaining stuffing mixture and
continue cooking 45 minutes or until the meat is tender. To make
gravy, thicken the cooking liquid with flour.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 11-30-94
Source from luhu.jp