Yield: 1 Servings
|1 pounds||Lean round steak or venison backstrap; up to 2|
|¼ cup||Chopped bacon; up to 1/2|
|¼ cup||Chopped onion; up to 1/2|
|1 can||Cream of mushroom soup; up to 2|
|\N \N||Salt; pepper, hungarian paprika to taste|
|\N \N||Toothpicks; (wooden, not colored)|
From: txgsd@... (TxGSD)
Cut steak into 3"x5" rectangles (or roughly thereabouts). Place between sheets of waxed paper and pound thin with a tenderizer. Place about ½ tblsp. of bacon and onion on one end of rectangle. Roll meat up around bacon/onion and pin with toothpicks (I usually break each toothpick in half and use 2-3 halves per roll). Repeat with each piece of meat.
Brown meat in skillet (I've found cast iron is best for this recipe but non-stick will do the job) with a little oil. Season while browning. Once browned, remove from skillet to plate. Add mushroom soup to skillet, making sure to incorporate all the little bits from browning (can add just a touch of water first to get the bits and then add the soup if you like). Return meat to skillet, bring to boil, and then let simmer (covered) until tender.
Serve with spetzle, rice, or potatoes.
*note* sorry about the measurements.. this is usually something I cook to fit how many we're feeding or how hungry we are and I've never actually measured anything. <G>
Stir together 2 cups floud & 1 teaspoon salt. In another bowl, combine 2 eggs and ¾ cup milk. Stir the wet mixture into the dry. Pour into spetzle maker and press over salted, boiling water. Cook (stirring occasionally) for 5 minutes. Drain and serve. *note* you press the mixture out a little at a time so that your water stays at a boil. I find that I usually have to add water to the pot towards the end b/c of evaporation.
*another note <G>* You can find spetzle makers at any kitchen store. The best kind is the one that looks like an oversized sifter w/ larger holes (has a crank on the top).
Posted to recipelu-digest by jeryder@... on Mar 21, 1998