Swiss Beef Birds
Submitted by sugar bear
Round steak rolled around carrots and dill pickles then slow-cooked in tomato sauce creates tender Swiss beef rouladen perfect for Sunday dinners or slow cooker comfort meals.
YIELD
4 servingsPREP
20 minCOOK
7 hrsREADY
8 hrsThink of these as little beef packages with a surprise inside.
Pounded round steak wraps around crisp carrot sticks and tangy dill pickle, then gets rolled tight and simmered for hours in savory tomato sauce until fork-tender.
The pickle adds that unexpected zing that keeps every bite interesting.
Kitchen Tips
- Pound the steak thin so it rolls easily without tearing
- Secure with toothpicks or small skewers
- Brown the rolls first for deeper flavor and better color
- Cook low and slow for melt-in-your-mouth texture
- Serve over egg noodles, mashed potatoes, or spaetzle to soak up the sauce
Variations
- Add bacon strips inside the rolls for smoky richness
- Use kosher dill spears for more pronounced pickle flavor
- Stir sour cream into the sauce at the end for a creamy finish
Ingredients
Directions
With meat mallet, pound steak until ¼ inch thick; cut into 6 serving pieces.
Cut each carrot into thin sticks and the pickle into 6 strips.
Place several carrot sticks and one pickle stick on each piece of meat.
Beginning at narrow end, roll up, securing with small skewers or toothpicks.
Mix flour with salt, pepper, and garlic salt; coat rolls, reserving remaining mixture.
In large skillet or slow-cooking pot with prowning unit, brown meat rolls in hot oil.
Pour off excess fat.
Place browned meat in slow-cooking pot.
Mix tomato sauce with reserved flour; stir in onion.
Pour over meat.
Cover and simmer on low for 7 to 9 hours or until tender.
Sprinkle with parsley.
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