This is a recipe that has been a tradition in our Mueggenborg family for over 40 years. Mom would make these for Christmas and Easter—everyone raved about them! I still make them occasionally today. Although they have an odd name, they have two of my favorite ingredients—beef and pickles!
Dill Birds
(Probably called this because of how they look once you assemble them)
Ingredients:
Cubed steak, cut into 2-inch strips
Uncooked bacon, cut into 2-inch strips
Dill pickle, quartered (I buy the baby dills and just halve them)
Dill pickle juice
Flour, 1 cup
2 tablespoons oil
Toothpicks (the round ones) –side note: one time I made them for mom and used the flat toothpicks with round tops… and the birds did not hold up well. Boy, mom made sure to preach to me about using the wrong kind!
Steps:
1. Put a strip of bacon on a strip of cubed steak
2. Lay a pickle piece across the meat; roll it up and secure it with two toothpicks
3. Continue this process until all strips of meat are rolled
4. Heat the oil in a skillet; roll the birds in flour and brown on each side—season with salt and pepper. No need to cook them all the way through.
5. Once they are all browned, put them into a pot and cover them with dill pickle juice. Bring them to a boil, then put the lid on the pot and simmer for an hour or so. They will be tender and juicy. Serve as a main dish or as hors d’oeuvres.
Remember to take out the toothpicks before eating!
One final side note: mom used to save jars of pickle juice in the fridge for months leading up to a holiday. Now you can buy pickle juice by the gallon!
