Beef Birds Recipe

Ingredients for Beef Birds

• Round Steaks
• 12 slices bacon
• Yellow Onion
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 cups beef broth
• Water to reach 3 inch depth in pot
• 1/2 cup all-purpose flour
• Cooking Oil

How to Make Beef Birds

1. Pound 2 lbs beef steak to 1/4 inch thickness using a meat mallet or the edge of a heavy plate.
2. Cut the steak into 24 strips, approximately 3x5 inches.
3. 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.
4. 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.
5. Roll up each beef strip tightly, tucking in the bacon and onion. Secure with 2 toothpicks per roll.
6. 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.
7. Once all beef birds are browned, return them to the pot.
8. Add 2 cups beef broth and enough water to reach a depth of 3 inches in the pot.
9. 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.
10. Remove the beef birds from the pot and set aside. Carefully remove toothpicks.
11. Skim off some (but not all) of the fat from the pot.
12. 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.