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Vogels (Birds) - Roundsteak rolls

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“This is a traditional old-fashioned Dutch recipe. I had this often as a child. I like the crockpot version, but the liquid doesn't cook down as much. To do that I just boil the liquid while I keep the meat warm and prepare a salad or other veggies to go along with it.”
READY IN:
2hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 lbs thin cut round steaks
  • 3 -5 slices bacon
  • salt and pepper
  • 2 onions, chopped fine
  • 1 bouillon cube (1 tsp bouillon powder)

Directions

  1. Pound the steak and cut into 4" squares.
  2. Salt and pepper each piece.
  3. Place 1/2 slice bacon and some chopped onion on square of meat.
  4. Roll up and secure with toothpicks so filling will not come out.
  5. Roll lightly in flour, brown in oil.
  6. Place browned"birds" in a heavy skillet.
  7. Cover with water in which bouillon has been added.
  8. Cover and simmer until tender- about 2 hours adding more water as it simmers down.
  9. This makes a delicious jus (non-thickened gravy).
  10. To adapt for the crockpot, place in crockpot with liquid and bouillon after browning.
  11. Cover and cook on high one hour and low for at least 4 hours.

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