Beef Birds

• Round steak, cut 1/2 inch thick
• 1/2 c. flour
• 1/2 tsp. salt
• 2 c. bread crumbs or 1 c. rice
• 5 Tbsp. oil
• 1/2 c. onion, chopped
• 1 Tbsp. sage
• 1/4 c. celery, chopped
• 3/4 c. vegetable water or 1 bouillon cube in 3/4 c. water

1. Sprinkle beef with flour.
2. Pound flat on both sides. Cut into strips wide enough to roll up.
3. Add enough liquid to breadcrumbs to make manageable.
4. Add sage, salt, onions, and celery to make stuffing.
5. Place stuffing in center of meat strip and roll up. Secure with skewers so stuffing stays in side.
6. Place oil in pan over medium high heat.
7. Brown birds on each side.
8. Make gravy with remaining liquid, adding needed water and flour.
9. Place birds in a baking dish.
10. Pour gravy over meat and bake at 350u0b0 or until tender.
11. Mushroom soup maybe used as gravy.
12. Serves 4.

steak, flour, salt, bread crumbs, oil, onion, sage, celery, vegetable water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129982 (may not work)