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Beef Birds

  • Rump or round of beef, slices 1/2 inch thick
  • Sausage meat or force meat
  • Butter
  • Broth
  • Browned flour
  • 4 Tbsps tomato or mushroom catsup
Divide the slices of beef into pieces about 4 inches square. Spread them with sausage meat or force meat, if you prefer. Roll up tightly. Tie or skewer them and brown in butter. Cover with broth and stew until tender and nearly dry.

Thicken the gravy with a spoonful of browned flour. Add tomato or mushroom catsup. Boil up and pour atop the meat. Serve.
Submitted by Tess M Mar 30, 2010 15 min 30 min 45 min

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