2 lb round steak - 1/2 inch
1 thick
2 carrots - medium
1 dill pickle - large
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic salt
2 tbsp salad oil
8 oz tomato sauce - can
1 onion - small -- chopped
2 tbsp parsley -- minced
A Recipe for
Swiss Beef Birds
Food Tip |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
This Recipe for Swiss Beef Birds is one of thousands in the Recipes-to-go Beef Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
If you enjoy this Swiss Beef Birds Recipe - you should enjoy the recipe collections you can find on the websites below:
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
This is a recipe for Swiss Beef Birds from the recipe cookbook of Recipes-to-go (Beef)
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
Never eat more than you can lift. |
| Miss Piggy |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
With meat mallet, pound steak until 1/4 inch thick; cut into 5 or 6
serving pieces. Cut each carrot into thin sticks and one pickle into
5 or 6 strips. Place several carrot sticks and one pickle stick on
each piece of meat. Beginning at narrow end, roll up, securing with
small dkewers or toothpicks. Mix flour with salt, pepper, and garlic
salt; coat rolls, reserving remaining mixture. In large skillet or
slow-cooking pot with browning unit, brown meat rolls in hot oil.
Pour off excess fat. Place browned meat in slow-cooking pot. Mix
tomato sauce with reserved flour; stir in onion. Pour over meat.
Cover and simmer on low for 7 to 9 hours or until tender. Sprinkle
with parsley.
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
Serves: 5
Swiss Beef Birds Recipe brought to you by Recipes To-Go