Beef birds deluxe
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Round steak; cut 1/2\" thick | |
| ½ | pounds | Mushrooms, fresh |
| ½ | cup | Parsley; chopped |
| ½ | cup | Onion; chopped |
| 1 | cup | Cheese, Cheddar; shredded |
| ¼ | cup | Flour, all-purpose |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 3 | tablespoons | Shortening |
| 1 | can | Consomme', condensed |
| ½ | teaspoon | Mustard, dry |
| Flour | ||
Directions
Cut steak into 6 servings and pound to ¼" 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