Recipe: Beef Birds (stuffed round steak) (1953)

BEEF BIRDS

2 pounds beef round steak
1/2 cup chopped celery and leaves
1 onion, chopped
4 tablespoons fat (butter or oil), divided use
2 cups soft bread crumbs
Salt and pepper to taste
Herb seasoning, if desired

Have the round steak sliced about 1/2 inch thick. Cut it into strips 2 to 3 inches wide and about 4 inches long. Pound the pieces to flatten them and help make the meat tender.

For the stuffing, cook the celery and onion in 2 tablespoons of the fat for a few minutes, add the bread crumbs and seasonings, and mix thoroughly.

Put stuffing on each strip of meat, roll, and skewer or tie in place.

In the remaining 2 tablespoons of fat, brown the beef rolls slowly on all sides, then cover and. cook until tender in a moderate oven (350 degrees F) allow about 1 1/2 hours. Or, finish the cooking on top of the stove.

Serve the pan drippings with the meat.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Meat for Thrifty Meals, Home and Garden Bulletin 27, USDA, 1953