Stuffed Beef Birds

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Preparation info

  • 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds round steak, 3/8 inch thick
  • ¼ cup all-purpose flour
  • teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped green pepper
  • ½ cup soft fresh bread crumbs
  • 1 can (10½ ounces) whole-kernel corn, drained
  • ¼ teaspoon dried basil
  • 2 tablespoons oil
  • ½ cup Beef Stock
  • 1 bay leaf
  • Chopped fresh parsley


  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 corn, basil and remaining salt and pepper.

  4. Divide the mixture among the pieces of meat and roll up each one to enclose the stuffing. Secure the rolls with fine string or food picks.

  5. Heat the oil and brown the rolls on all sides. Add the stock and bay leaf. Cover and simmer for one hour, until the rolls are tender. Garnish with chopped parsley.

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