Recipe: Beef Birds Stroganoff with Mushroom Sauce (1964)

BEEF BIRDS STROGANOFF

"Herb flavored stuffing fills these savory beef rolls cooked in a pleasantly tart mushroom sauce."

1 1/2 pounds round steak cut 1/2-inch thick
1/2 of an 8-oz. package herb bread stuffing mix
Flour
2 tablespoons butter
1 clove garlic
1 cup boiling water
1 beef bouillon cube
FOR THE MUSHROOM SAUCE:
1 (4 1/2 oz.) can sliced, or pieces of mushrooms
1/4 cup flour
2 tablespoons catsup
1 1/2 cups buttermilk*
1 teaspoon sugar
Salt (to taste)
Parsley (for garnish)

Pound steak to 1/4-nch thickness, cut into six portions.

Prepare stuffing according to package directions, place about 2 heaping tablespoons on each piece of beef. Roll up and secure with wooden picks or thin white cord.

Melt butter in heavy skillet, add cut clove of garlic, cook until lightly browned; discard garlic.

Add beef rolls dredged in flour to skillet, brown thoroughly over moderate heat.

Dissolve bouillon cube in water, add about 1/3 to the meat. Cover tightly, cook over low heat about 1 to 1/2 hours, or until meat is tender, adding a little broth or hot water, as necessary. Remove meat from pan, keep warm.

TO MAKE THE MUSHROOM SAUCE:
Drain mushrooms, add liquid to flour. Stir to a smooth paste. Add with catsup and buttermilk to drippings stirring constantly, cook until smooth and thickened. Add mushrooms, sugar, salt and pepper to taste. Heat to serving temperature.

Pour sauce over meat, garnish with parsley; serve at once.

*This is a pleasantly tart sauce but if desired, use half buttermilk and half sweet milk. Sauce will curdle slightly as it cooks but will smooth out in stirring.

SERVING SUGGESTION:

MENU FOR DINNER:
Beef Birds Stroganoff, buttered noodles, buttered asparagus, carrot and pineapple salad mold, baked Alaska pie, milk and beverage.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Fit for a King, National Dairy Council, 1964