Ingredients Jump to Instructions ↓

  1. 1 Onion;chopped

  2. 1 tb Vegetable oil

  3. 1 lb Round steak salt & pepper

  4. 1/4ts Thyme,dried

  5. 1/2ts Savory,dried

  6. 3/4c Dry bread crumbs

  7. 1 tb Butter

  8. 1/2c Mushroom;chopped

  9. 1/2c Celery;chopped

  10. 3/4c Beef stock

Instructions Jump to Ingredients ↑

  1. + Directions : "Today a nonstick frypan works well, but just as in the 30s, a black cast oiron one is great, too. Thicken the gravy with flour if desired. . . . With the prairie sloughs dried up and little snow in the winter, there were very few wild birbs in the worst years of the 30s. Stuffly, thinly pounded less-tender cuts of beef made an adequate substitute. Some books called for flank steak, other for round steak. Veal birds are similar, Rouladen, a German dish, is made with meat spread with mustard and wrapped around dill pickle spears. And in many regions of Canada, venison, moose and caribou were used in place of beef. In Newfoundland, savory seasons the stuffing and salt pork tops the meat rolls. In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to mositen. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. Roll up each from widest sides; secure with string. In skillet, brown rolls in oil. Add stock; cover and simmer for 1 hour, turning and bastingf occasionally, or bake in 325F oven for 1 hour. MAKES: 4 or 5 servings


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