Have the meat man cut about 2 pounds of round or flank steak quite thin. Divide this into pieces about 4 x 2 inches. Pound flour, salt and pepper into both sides of meat with wedge of saucer as you would for Swiss Steak. Put a small amount of stuffing, homemade or prepared, on each piece. Roll up and tie or fasten with skewers. Brown all sides in fat in a heavy pan or Dutch oven. Reduce heat and add 2 cans of mushroom soup, undiluted. Cover and cook on very low heat 2-3 hours, until fork tender. A little water may be added if it becomes too thick. Extra mushrooms may be added if you like. Serve with gravy in pan.