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3 lbs. round steak, 1/2 inch thick
3 tsp. salt
1/2 tsp. pepper
1 med. onion, chopped fine
3 slices bacon, chopped fine
1 carrot, cut into 12 strips
2 lg. dill pickles, cut into 12 strips
1 1/2 c. beef bouillion, use 1 1/2 cubes

Trim any fat from steak; render and use for browning. Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate. Cut into 12 rectangular pieces. Sprinkle with salt and pepper. Put a spoonful of onion and bacon on each piece of meat; add a strip of carrot and pickle to each. Roll up and secure with wood picks or string. Brown beef birds on all sides in melted steak fat, adding drippings if necessary. Add beef bouillon, cover and simmer for 1 hour or until meat is tender. Thicken pan liquid with flour for gravy, if you wish.
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