Beef Birds

This is an old-fashioned recipe using beef round steak and vegetables.  The beef is rolled up jellyroll style, encasing carrots inside. When it is done cooking, the meat and the vegetables will be tender and delicious.

Ingredients

1 1/2 to 2 lbs. round steak, sliced 1/2 inch thick
1/4 c. flour
salt and pepper to taste
4 or 5 small carrots, cut in strips
1/4 c. lard
4 potatoes, peeled
1 onion quartered
1 can condensed mushroom soup

Directions

Cut beef steak into 3 x 5-inch pieces. Pound each piece until it is about 1/4 inch thick. 

Season both sides of the meat with salt and pepper.

Place 3 or 4 carrot strips on each piece of the meat. Roll the beef meat around the carrots, jellyroll style.  Fasten with a tooth pick to keep the carrots inside and the meat in a roll shape.

Add the flour into a shallow bowl or pan. Dredge the meat rolls in the flour, making sure to cover all sides.

Heat the lard in a heavy cast iron skillet over medium high heat. Brown the steak rolls on all sides. 

Add the potatoes and onions around the beef birds. Pour the condensed mushroom soup over the top of the meat, potatoes and onions. Cover and lower the heat to low.  

Simmer for 90 minutes or 2 hours until the meat and vegetables are tender.

Serve and enjoy.  Remember to let everyone know to remove the toothpicks before eating.

Notes

Instead of carrots, or even along with carrots, add celery strips and some onion. You can also try cheese, or mushrooms.