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Post by Mamie on Nov 21, 2002 22:57:15 GMT -6
1 1/2 to 2 pounds beef, cut 1/4 to 1/2 inch thick 1 1/2 to 2 cups bread stuffing salt and pepper flour 2 tablespoons fat or salad oil 1 cup tomato sauce or meat stock
Cut meat into pieces about 3x5 inches. Pound out to any thinness. Put a mound of stuffing in center of each piece; roll and fasten with wooden skewers or tie with cord. Sprinkle with salt and pepper, roll in flour, and brown on all sides in hot fat. Add about 1/2 cup liquid. Cover tightly and simmer until tender, about 1 hour. Add liquid in small quantities as required. Remove cords or picks before serving. Gravy may be thickened. Serves 6. NOTE#For casserole: Prepare as above, but brush *birds* with 2 tablespoons fat, and placed in a greased casserole, and cover. Bake in a slow oven 325, basting occasionally with fat and hot water. Remove cover for last 10 minutes to brown the birds.
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