- 1 tsp. coarsely ground black pepper
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 2 pounds beef round or flank steak
- 1/4 cup finely diced onion
- 8 slices center-cut bacon
- 5 Tbsp. all-purpose flour
- 3 Tbsp. butter
- 1/2 cup light cream
- water to cover "birds" in pan plus 1-2 Tbsp. water for sauce
Combine the pepper, ginger, cloves, and salt. Pound the round steak heavily, then slice lengthwise into eight equal strips. Sprinkle pieces lightly with about 1/4 tsp. of the spice mixture. Place a strip of bacon on top of each strip, then top with finely diced onions. Roll each strip into a "bird," tucking in the edges as you go along; secure each meat roll with cooking twine or toothpicks.
Combine remaining spice mixture with flour in a small bowl. Lightly dredge each "bird" in the seasoned flour; reserve remaining flour to use in sauce.
Melt butter in large frying pan or dutch oven over medium-high heat. Brown the "birds" well on all sides in the butter. Add cream to pan, then add enough water to almost cover the "birds." Reduce heat until the liquid maintains a low simmer; cover pan and simmer for 1 hour, or until "birds" are tender.
When "birds" have cooked through, transfer from pan to a warm serving platter and remove twine / toothpicks. Heat the cooking liquid remaining in the pan to a high simmer. Add 1-2 Tbsp. water to reserved seasoned flour, whisking vigorously to combine, and then whisk mixture into the cooking liquid, stirring until it is the consistency of a light cream sauce. Season with salt and pepper to taste, then pour over the "birds."
Serve with potatoes, rice, or noodles to soak up the gravy.
Yield: 6-8 servings of "boneless birds."
