Ingredients

• 8 Steaks - 1/2” thick, tenderized
• 4 Tbsp Dijon Mustard
• Salt & Pepper
• 4 Hotdogs
• 2 Eggs - hardboiled
• 8 Bacon slices
• 8 Dill Pickles - Sml.
• Oil
• 1 Med. Onion - chopped
• 4 C Meat Broth
• 4 Tbsp Flour
• 1 Tbsp Butter (optional)
• 8 Toothpicks/Skewers or Cotton Twine

Preparation

1. Spread mustard onto one size of each steak - add salt and pepper.
2. On each steak put 1/2 hotdog, 1/4 egg, slice of bacon and a dill pickle.
3. Wrap and secure with twine, toothpick or skewer.
4. Heat oil in a saucepan and brown “birds” from all sides - add onion and stir occasionally for 5mins (or soft).
5. Pour in broth and gently boil for 30-40mins covered or until the “birds are soft.
6. Remove the “birds”, add flour to the pan, mix and bring back to a boil.
7. Place “birds” back inthe saucepan - gently boil for an additional 10mins.
8. For extra smoothness, add butter to the sauce.

Serve with Simple Couscous Salad, Root Vegetable Puree, Orzo with Grilled Vegetables or traditional mashed potatoes.