Stuffed Beef Birds

Preparation info
  • 5

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds round steak, 3/8 inch thick
  • ¼ cup all-purpose flour

Method

  1. Pound the steak with the edge of a plate or a mallet until very thin. Cut it into ten pieces, each approximately 2 × 4 inches.

  2. Dredge the meat with the flour, mixed with one teaspoon of the salt and one-eighth teaspoon of the pepper.

  3. Melt the butter and sauté the onion for five minutes. Add the green pepper, bread crumbs, drained cor