Prep 20 mins
Cook 2 hrs
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.
- 2 lbs thin cut round steaks
- 3 -5 slices bacon
- salt and pepper
- 2 onions, chopped fine
- 1 bouillon cube (1 tsp bouillon powder)
- Pound the steak and cut into 4" squares.
- Salt and pepper each piece.
- Place 1/2 slice bacon and some chopped onion on square of meat.
- Roll up and secure with toothpicks so filling will not come out.
- Roll lightly in flour, brown in oil.
- Place browned"birds" in a heavy skillet.
- Cover with water in which bouillon has been added.
- Cover and simmer until tender- about 2 hours adding more water as it simmers down.
- This makes a delicious jus (non-thickened gravy).
- To adapt for the crockpot, place in crockpot with liquid and bouillon after browning.
- Cover and cook on high one hour and low for at least 4 hours.
PanNan...great super supper! I made these on the stove and the smell was enticing! Served with mashed potatoes and buttered corn casserole...BF and I needed to be rolled out of the kitchen. TY for a keeper!
Hubby loved this. I was a little worried about the fat coming from the bacon- so used a leaner cut. A little difficult to roll bc I think I cut them to small. NOTE do NOT use colored toothpicks! lol They left blue and green etc... color where inserted! hehe! This smelled amazing while it simmered on the stove. Needed a revolving door for everyone who kept sticking their head in for 'just one more sniff" If I had made this with more care it would have been a beautiful dish to serve at a dinner party. Especially since it simmers on the stove and pretty much takes care of itself. Wonderful with buttered noodles or mashed potatoes. We served it with garlic mashed potatoes and buttered corn. Thanks PanNan for a great recipe!