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Photo credit: Kevin Pang

In the first edition of the family recipe collection in 1998, Tracy put in her most loved recipes from our childhood. This is another good one that I continued to make after heading out on my own.

Like the Texas Hash, I made this for several years as my own family was growing but it’s been several years since I last made this one. I may have to give it a go in the near future.


  • One round steak
  • Bacon
  • 1-1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons paprika

For the sauce

  • 1 can tomato soup plus one can of water
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon brown sugar


  1. Cut steak into 1″ x 3″ strips.
  2. Wrap each strip in a strip of bacon and secure with a toothpick. D
  3. Dredge all pieces in seasoned flour.
  4. Heat covered pan with some oil and add the beef birds.
  5. Brown as much as possible on all sides.
  6. Mix tomato soup with water, brown sugar and onion and add to the pan.
  7. Cover and simmer at least 1-1/2 hours. Mom said to make the birds small so they are tender and so that the flavor penetrates.