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 Cuisines > Danish cuisine > Search results
Boneless birds
Ingredients:
2 pounds round steak
salt and pepper
1 onion, cut in 8 wedges
4 small carrots
8 slices bacon
flour
butter, for browning

Directions:
Pound meat to about 1/4 inch thick, and cut into 8 pieces. Season with salt and pepper. Place a wedge of onion, a slice of bacon, and 1/2 of a carrot on each piece. Roll up and fasten with toothpicks or string. Roll each in flour. In a large frying pan melt butter, and brown rolled meat. Add 1/2 cup water to browned meat and simmer for about 1 1/2 hours, adding more water as needed. Remove from pan and use the remaining water for a gravy by adding a bit of flour to the water and stirring over low heat until smooth. Serve with mashed potatoes.  
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