French Birds

Name: French Birds
Ingredients: 2 lb. round steak (cut 1/4-inch thick and in 4-inch squares) or 2 lb. eye of the roast, cut in 1/4-inch slices; 1 c. green onions, chopped; 6 to 8 slices bacon, chopped (raw); 1/2 c. oil; flour; salt and pepper to taste; garlic powder (optional); 2 c. water; 1/2 c. parsley, finely chopped

9 ingredients

7 steps

Ingredients

2 lb. round steak (cut 1/4-inch thick and in 4-inch squares) or 2 lb. eye of the roast, cut in 1/4-inch slices
1 c. green onions, chopped
6 to 8 slices bacon, chopped (raw)
1/2 c. oil
flour
salt and pepper to taste
garlic powder (optional)
2 c. water
1/2 c. parsley, finely chopped

Directions

1

Pound steaks thin.
2

Place a mound of mixture of green onions, bacon, parsley, salt, pepper and garlic in the center of each slice of steak.
3

Fold steak over stuffing and fasten with toothpicks to seal stuffing inside steak.
4

Season and roll birds in flour. Brown in oil on all sides.
5

Use heavy Dutch oven or large black skillet. Add water and simmer for 1 hour or until meat is tender.
6

Leftover seasoning may be simmered in gravy.
7

I always chop a little extra seasonings for this purpose. Serve on rice.