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. ---------------------------------------------------------------------------
Nutrition
Ingredients
