Ham Rolled Beef Birds Recipe
Ingredients
| Butter or margarine | ||
| Chicken livers | 3/4 pound | |
| Mushrooms | 1/2 pound | |
| Salt | To Taste | |
| Pepper | 1 | |
| 8 thin slices boneless beef top round (4 to 6 ounces each) | ||
| 4 to 6 ounces boiled ham, inch thick | ||
| Pickle sticks | ||
| Carrot sticks | ||
| Flour | 1/4 Cup (16 tbs) | |
| Onions | 1 Cup (16 tbs), chopped | |
| Canned tomato paste | 2 Teaspoon | |
| 1 1/4 cups canned condensed beef bouillon | ||
Directions
About 3 hours before serving: In medium skillet, in 2 tablespoons hot butter, saute chicken livers with mushrooms until livers are browned and mushrooms tender.
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Chop mixture fine, almost to a paste.
Sprinkle beef slices with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; spread some of liver mixture On each slice.
Cut ham into 1-inch crosswise strips; arrange strips on beef slices crosswise, alternating them with pickle or carrot sticks; roll up and secure with toothpicks; roll in flour.
In Dutch oven, in 1/4 cup hot butter, brown well.
Add onions; saute a few minutes longer; add tomato paste, undiluted beef bouillon; simmer, covered, 1 1/2 hours or until tender.
Remove toothpicks and arrange beef birds on heated platter.
Pour gravy over all.
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Chop mixture fine, almost to a paste.
Sprinkle beef slices with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; spread some of liver mixture On each slice.
Cut ham into 1-inch crosswise strips; arrange strips on beef slices crosswise, alternating them with pickle or carrot sticks; roll up and secure with toothpicks; roll in flour.
In Dutch oven, in 1/4 cup hot butter, brown well.
Add onions; saute a few minutes longer; add tomato paste, undiluted beef bouillon; simmer, covered, 1 1/2 hours or until tender.
Remove toothpicks and arrange beef birds on heated platter.
Pour gravy over all.
Chef
