Swiss Beef Birds Recipe | Nutritional Therapy for IBD

Ingredients

2 pounds round steak, ½-inch thick

2 medium carrots

1 large dill pickle

2 TBSP almond flour

1 tsp salt

¼ tsp pepper

⅛ tsp garlic salt

2 TBSP salad oil

8 ounces tomato sauce

1 small onion, chopped

2 TBSP minced parsley

900 grams round steak, 1.3-cm thick

2 medium carrots

1 large dill pickle

2 TBSP (30 ml) almond flour

1 tsp (5 ml) salt

¼ tsp (1.25 ml) pepper

⅛ tsp (0.625 ml) garlic salt

2 TBSP (30 ml) salad oil

227 grams tomato sauce

1 small onion, chopped

2 TBSP (30 ml) minced parsley

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Soy Free

With meat mallet, pound steak until ¼ inch ( 0.6 cm) thick; cut into 5 or 6 serving pieces.
Cut each carrot into thin sticks.
Cut 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 meat, securing with small skewers or toothpicks.
Mix almond flour with salt, pepper, and garlic salt; coat steak rolls, reserving remaining mixture.
In large skillet, brown meat rolls with hot oil.
Pour off excess fat.
Place browned meat in crockpot.
Mix tomato sauce with reserved flour mixture; stir in onion.
Pour over meat.
Cover and simmer on low for 7 to 9 hours or until tender.
Sprinkle with parsley.