Beef Birds


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Member since 2006
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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

6 pieces round steak (about 1 1/2 pounds total), pounded 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
1/3 cup chopped onion
1/3 cup chopped sweet green pepper
2 tablespoons vegetable oil
2 cans (10 3/4 ounces each) condensed cream soup
1 can (14 1/2 ounces) beef broth
1 can (4 ounces) mushrooms, undrained


Directions

Lay beef steaks out flat; season with salt, pepper and Italian seasoning.


Evenly distribute onion and green pepper over each steak.


Roll up each steak from one narrow end, and then secure each with 2 wooden picks.


Heat vegetable oil in Dutch oven.


Add birds; saute 2 minutes on each side to brown lightly.


Whisk together soup and broth in small bowl.


Add mushrooms with their liquid.


Pour over birds in Dutch oven.


Simmer, covered, 1 hour 15 minutes.


Uncover Dutch oven for last 15 minutes of cooking.


Remove beef rolls to platter.


Pour cooking liquid over birds.


Serve with pasta or mashed potatoes if desired.


I also like to put in a carrot stick along with the onion and green pepper for color.


Questions, Comments & Reviews



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