Beefbirds Recipes

OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE OMA

Steps:

• Prep meat accourding to recipe instructions, cook until tender and make gravy.

BEEF BIRDS

Steps:

• Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
• Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
• Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
• In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
• Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
• Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.

ESCAPED BIRDS

Steps:

• Heat the milk in a small sauce pot over medium heat, then add salt and a little bit of nutmeg, to taste. In another pot melt the butter and add the flour. Stir it gently and as soon as you see some flour foaming pour the mixture into the hot milk. Lower the heat and keep stirring until it becomes creamy. Remove from the heat and set aside.
• In a heavy-bottomed pan over medium heat, add the oil. When the oil is hot, add the onion and fry for 3 minutes, then add the pork and fry until it's partly cooked, approximately 5 to 6 minutes. Remove the onion and pork from the pan to a plate and set aside to cool. Set up 3 dredging bowls. Mix the bread crumbs and the Parmesan in 1 bowl, add the cold bechamel in another bowl, and the eggs beaten with salt and pepper, to taste, in the third bowl.
• Using toothpicks spear a cube of pork, a cube of cheese and a piece of mortadella or ham onto each toothpick. Roll the skewers first in the bread crumb mixture, then in the cold bechamel (with the help of a spoon), then in the beaten egg and finally coat again in the bread crumb mixture. Gently press the breading by hand to adhere the mixture. Reheat the oil and add the skewers (avoid turning too often, or the breading will break off). Once they become golden, about 5 minutes, gently remove them from the oil to paper towels to drain. Transfer the "birds" to a serving platter and serve.

BIRDS IN A NEST

Steps:

• Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.

BEEF BIRDS - {UCCELLETTI SCAPPATI} RECIPE

Steps:

• Preheat the grill or broiler. Cover each slice of beef with a slice of prosciutto, place a sage leaf in the middle of each slice of prosciutto, and roll up, securing the rolls on wooden skewers, alternated with chunks of bread and pancetta cubes. Brush the meat with the olive oil, season with salt and pepper and cook on the grill or under the broiler until the beef is cooked through. This recipe yields 6 servings.

MY MOM'S BONELESS BIRDS

Steps:

• Birds:.
• Mix all the ingredients (not for the sauce), except for the uncooked bacon. Mix with your hands, and mix and mix, until everything is thoroughly blended.
• Cut the bacon with a pair of scissors, in tiny bits/pieces.
• Shape "birds" with your hands, into sizes that are about 5 or 6 inches long. Make a dent in the middle and insert 2 or 3 of the tiny bacon pieces.
• Fry your birds in oil/margarine on a low to medium heat. Turn the birds and let them brown evenly. You may have to adjust your burners as you want the birds to have a wonderful and even brown color on the outside, as well as be cooked on the inside.
• You will probably have to fry them in batches unless you have a very large frying pan.
• Remove the birds. Add to drippings in pan:.
• the sour cream, the undiluted can of soup, and mix well. Thin out your sauce with the milk, depending on how thick you wnat it. Put your birds back into the sauce and let simmer on very low heat, until heated through.