Title: Swiss beef birds
 Categories: Beef
      Yield: 5 Servings
 
      2 lb Round steak - 1/2 inch
           Thick
      2    Carrots - medium
      1    Dill pickle - large
      2 tb Flour
      1 ts Salt
    1/4 ts Pepper
    1/8 ts Garlic salt
      2 tb Salad oil
      8 oz Tomato sauce - can
      1    Onion - small -- chopped
      2 tb Parsley -- minced
 
  With meat mallet, pound steak until 1/4 inch thick; cut into 5 or 6
  serving pieces.  Cut each carrot into thin sticks and one pickle into
  5 or 6 strips.  Place several carrot sticks and one pickle stick on
  each piece of meat.  Beginning at narrow end, roll up, securing with
  small dkewers or toothpicks.  Mix flour with salt, pepper, and garlic
  salt; coat rolls, reserving remaining mixture.  In large skillet or
  slow-cooking pot with browning 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.