Zutaten für Beef Birds
- 2 lbs round steaks
- 12 slices bacon
- 1 large yellow onion, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 cups beef broth
- enough water to reach 3 inches depth in pot, plus 1/2 cup cold water
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cooking oil
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Zubereitung von Beef Birds
- Pound 2 lbs beef steak to 1/4 inch thickness using a meat mallet or the edge of a heavy plate.
- Cut the steak into 24 strips, approximately 3x5 inches.
- In a shallow dish, whisk together 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Dredge each beef strip in the seasoned flour.
- Place 1/2 slice of bacon and 1 tablespoon thinly sliced onion onto each beef strip, leaving about 1 inch of the end free of onion for easier rolling.
- Roll up each beef strip tightly, tucking in the bacon and onion. Secure with 2 toothpicks per roll.
- Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef birds in batches, ensuring all sides are nicely browned. This step is crucial for flavor development.
- Once all beef birds are browned, return them to the pot.
- Add 2 cups beef broth and enough water to reach a depth of 3 inches in the pot.
- Bring to a simmer, then reduce heat to low, cover, and cook for approximately 1 1/2 hours, or until fork-tender. Check for tenderness after 1 hour.
- Remove the beef birds from the pot and set aside. Carefully remove toothpicks.
- Skim off some (but not all) of the fat from the pot.
- Make a gravy using the pan juices. You can whisk together 2 tablespoons of flour with 1/2 cup cold water to create a slurry, then whisk it into the pan juices. Simmer until thickened. Season to taste.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
4g
Fat
72g
Carbs
6g
