Vogels Birds Roundsteak Rolls Recipes

VOGELS (BIRDS) - ROUNDSTEAK ROLLS

Steps:

• Pound the steak and cut into 4" squares.
• Salt and pepper each piece.
• Place 1/2 slice bacon and some chopped onion on square of meat.
• Roll up and secure with toothpicks so filling will not come out.
• Roll lightly in flour, brown in oil.
• Place browned"birds" in a heavy skillet.
• Cover with water in which bouillon has been added.
• Cover and simmer until tender- about 2 hours adding more water as it simmers down.
• This makes a delicious jus (non-thickened gravy).
• To adapt for the crockpot, place in crockpot with liquid and bouillon after browning.
• Cover and cook on high one hour and low for at least 4 hours.

BIRDS

Steps:

• 1. Cut round steak into bite size pieces. Cut bacon slices in half. Slice onion into bite size pieces.
• 2. Season steak with garlic powder, onion powder, salt and pepper.
• 3. Place slice of onion on each piece of beef and wrap with half a slice of bacon. Secure with toothpicks.
• 4. Fry at 375 degrees until very brown. Drain off excess fat with a baster.
• 5. Add water to almost cover and simmer until tender. 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.