French Birds - cooking recipe

Ingredients

2 lb. round steak (cut 1/4-inch thick and in 4-inch squares) or 2 lb. eye of the roast, cut in 1/4-inch slices
1 c. green onions, chopped
6 to 8 slices bacon, chopped (raw)
1/2 c. oil
flour
salt and pepper to taste
garlic powder (optional)
2 c. water
1/2 c. parsley, finely chopped

Preparation

Pound steaks thin.
Place a mound of mixture of green onions, bacon, parsley, salt, pepper and garlic in the center of each slice of steak.
Fold steak over stuffing and fasten with toothpicks to seal stuffing inside steak.
Season and roll birds in flour. Brown in oil on all sides.
Use heavy Dutch oven or large black skillet. Add water and simmer for 1 hour or until meat is tender.
Leftover seasoning may be simmered in gravy.
I always chop a little extra seasonings for this purpose. Serve on rice.