---------- Recipe via Meal-Master (tm) v8.05

      Title: Swiss Beef Birds
 Categories: Main dish, Beef, Crockpot
      Yield: 6 Servings

      2 lb Round steak; 1/2-inch thick
      2 md Carrots
      1 lg Dill pickle
      2 tb Flour
      1 ts Salt
    1/4 ts Pepper
    1/8 ts Garlic salt
      2 tb Salad oil
      8 oz Can tomato sauce
      1 sm Onion; chopped
      2 tb Minced parsley

  With meat mallet, pound steak until 1/4-inch thick; cut into 6 serving
  pieces.  Cut each carrot into thin sticks and the pickle into 6 strips.
  Place several carrot sticks and one pickle stick on each piece of meat.
  Beginning at narrow end, roll up, securing with small skewers or
  toothpicks.  Mix flour with salt, pepper, and garlic salt; coat rolls,
  reserving remaining mixture.  In large skillet or slow-cooking pot with
  prowning 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.

  from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN
  0-553-14870-2

  typed and posted by teri Chesser   5/97

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