3 lg. potatoes, cut into 1/2 inch thick slices, about 1 1/2 lbs.
1/3 c. butter
1 med. onion, chopped, 3/4 c.
4 oz. chopped mushrooms, 1 1/4 c.
1 c. fresh bread crumbs
1/4 c. chopped fresh parsley
Salt
Black pepper
1 (2 lb.) beef top round steak, about 1 1/2 inches thick
Instant unflavored meat tenderizer
Vegetable oil
1 clove garlic
Parsley sprigs, optional

In shallow roasting pan place sliced potatoes in single layer, add 3/4 cup water. Bake 10 minutes on lower oven shelf.

In skillet over medium heat melt 3 tablespoons of butter; add onion; cook 5 minutes, stirring occasionally, until translucent. Add mushrooms; cook 5 minutes longer. Stir in bread crumbs, 2 tablespoons parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper.

With potatoes in oven, increase oven to broil. Cut long horizontal slit in side of steak (almost through to other side) to form a pocket. With spoon, stuff bread mixture into pocket, secure with wooden picks. Sprinkle steak with salt and pepper; use meat tenderizer as label directs. Brush both sides with vegetable oil. Place steak in broiling pan in oven on top shelf. Broil 8 to 10 minutes per side, turning once.

Meanwhile, melt remaining butter, add garlic, cook 2 minutes stirring until golden. Pour over potatoes; add remaining chopped parsley and 1/4 teaspoon salt; toss to coat.

To serve: Remove wooden picks. Serve steak on platter with potatoes. Garnish with parsley sprigs, if desired. Makes 6 servings. Yummy!