Netherlands Beef Birds

• 1 1/2 lb. boneless round steak
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. marjoram
• 6 small white onions
• 1/4 c. flour
• 2 Tbsp. Wesson oil
• 1 (6 oz.) can tomato paste
• 2 c. water
• 1 to 2 Tbsp. horseradish
• 2 Tbsp. chopped parsley

1. Cut steak in 6 pieces; with meat hammer or edge of heavy saucer, pound until quite thin.
2. Sprinkle one side with salt, pepper and marjoram.
3. Place an onion on each piece; roll up.
4. Tie with string, or secure with skewers or toothpicks.
5. Coat meat rolls with flour.
6. In heavy skillet, brown rolls evenly in oil.
7. Pour off fat.
8. Stir in tomato paste, water, horseradish and parsley. Simmer, covered, for 1 1/2 hours, or until tender.
9. Makes 6 servings.

boneless round steak, salt, pepper, marjoram, white onions, flour, wesson oil, tomato paste, water, horseradish, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550582 (may not work)