Boneless Birds Or Benlose Fugle

• 2 lbs. Round Steak, sliced 1/2 inch thick
• 16 slices bacon
• 16 slices Swiss cheese
• 3/4 cup minced onion (optional)
• 1/2 cup flour (Reserve 1 tbs for gravy)
• 3 tbs butter
• 1 can (10 1/2 oz) beef bouillion or
• 1 1/2 cups of Au Jus mix
• salt & pepper to taste

1. Cut meat into 12 uniform size pieces and pound thinto approximate square shapes.
2. Cover each piece of meatwith a slice of bacon and swiss cheese, trimming them to fit.
3. Sprinkle with salt & pepper & add rounded tbs minced onion.
4. Roll up holding closed with a toothpick oe tie firmly with heavy duty white cotton thread. (Take care that the filling doesn't ooze out of the ends)
5. Roll in the flour, coating very lightly.
6. Brown them hot butter on all sides in a moderately hot pan.
7. Add the bouillion or Au Jus.
8. Cover and place into a degree oven and bake 1 1/2 hours.
9. Add water if necessary to keep the fluid level up.
10. Turn the rolls from time to time.
11. When done, remove the birds from oven or skillet.
12. Set aside while you skim the fat and thicken the liquid with a slurry of 1 tbs flour to 1/2 cup ice water.
13. Cook for a couple of minutes to thicken and to take away the 'raw' taste of the flour.
14. Serve the birds with the rich brown gravy.
15. The bacon adds a lovely richness and great mouth feel.
16. Serve with some potatoes or noodles and your favorite vegetable.

bacon, swiss cheese, onion, flour, butter, beef bouillion, jus, salt

Taken from www.epicurious.com/recipes/member/views/boneless-birds-or-benlose-fugle-52514091 (may not work)