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Ingredients
- 4 lb. thinly sliced round steak
- 4 c. packaged herb-seasoned stuffing
- 1/4 c. shortening
- 2 cans cream of mushroom soup
- 1 c. water
Method
- Cut steak into 12 long pieces.
- Pound with hammer or heavy saucer.
- Prepare stuffing as directed on package.
- Place 1/2 cup on each piece of meat.
- Roll up; fasten with toothpicks.
- Brown in large skillet in shortening.
- Pour off any fat.
- Stir in soup and water.
- Cover and simmer for 1 1/2 hours or until meat is tender. Stir occasionally.
- Uncover, cook until gravy is desired consistency.
- Serves 12.
