1 round steak
1/4 lb. pork sausage
1/2 lb. ground beef
1 c. bread crumbs
3 tbsp. shortening
2 tbsp. catsup
2 tbsp. chopped onions
2 tbsp. chopped parsley
1/4 tsp. curry powder
1/4 tsp. garlic salt
10 1/2 oz. condensed consomme
1/4 c. flour

Cut steak into five or six servings and pound until meat is about one fourth inch thick. Mix together sausage, ground beef, bread crumbs, onion, parsley, curry powder and garlic salt. Place 1/4 cup of the meat and crumb mixture on each piece of steak and roll up like a jelly roll. Fasten with wooden toothpicks or skewers. Dredge beef rolls in flour. Brown slowly in shortening. Pour off drippings. Combine consomme and catsup and add to meat. Cover tightly and cook slowly for one and a half hours or until steak is tender. Thicken liquid for gravy, if desired, and serve over meat with potatoes or bread.