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Beef Birds

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“Talk about comfort food...these are so good! My aunt calls them Beef Birds, my Mom always called them Bacon Rolls. I have seen similar recipes under the name Roulades. My brother always asked for this for his "Birthday Dinner" meal when we were kids. LOL Jazz it up with any herbs and spices you like. I usually get about 24 birds, leftovers freeze well. This recipe is very forgiving, I have even simmered 2 hours with no problems. Prep time is approximate, you may be faster than me. Serve with potatoes to soak up all that delicious gravy! Hope you enjoy as much as we do!”
READY IN:
2hrs 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
  2. Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
  3. Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
  4. In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
  5. Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
  6. Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.

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