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    Swiss Beef Birds

    Source of Recipe


    Yield: 6 Servings

    2 lb round steak, 1/2-inch thick
    2 md carrots
    1 lg dill pickle
    2 tb flour
    1 ts salt
    1/4 ts pepper
    1/8 ts garlic salt
    2 tb salad oil
    8 oz can tomato sauce
    1 sm onion, chopped
    2 tb minced parsley

    With meat mallet, pound steak until 1/4-inch thick, cut into 6
    serving pieces. Cut each carrot into thin sticks and the pickle
    into 6 strips. Place several carrot sticks and one pickle stick
    on each piece of meat. Beginning at narrow end, roll up, securing
    with small skewers or toothpicks. Mix flour with salt, pepper,
    and garlic salt, coat rolls, reserving remaining mixture. In large
    skillet or slow-cooking pot with prowning unit, brown meat rolls
    in hot oil. Pour off excess fat. Place browned meat in slow-cooking
    pot. Mix tomato sauce with reserved flour, stir in onion. Pour
    over meat. Cover and simmer on low for 7 to 9 hours or until tender.
    Sprinkle with parsley.




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