Name: Stuffed Beef Birds
Yield: 5 servings
Cuisine: United States
Ingredients: ½ cup soft fresh bread crumbs; 1 tablespoon chopped green pepper; ¼ teaspoon dried basil; 1 can (10½ ounces) whole-kernel corn, drained; ½ cup Beef Stock; 2 tablespoons oil; Chopped fresh parsley; 1 bay leaf; ¼ cup all-purpose flour; 2 pounds round steak, 3/8 inch thick; ¼ teaspoon freshly ground black pepper; 1¼ teaspoons salt; 2 tablespoons chopped onion; 2 tablespoons butter

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
1¼

Method

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.
Dredge the meat with the flour, mixed with one teaspoon of the salt and one-eighth teaspoon of the pepper.
Melt the butter and sauté the onion for five minutes. Add the green pepper, bread crumbs, drained cor

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Stuffed Beef Birds

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of