2 lbs. flank steak
2 c. packaged herb stuffing mix, prepared as directed
2 tbsp. butter
1 can condensed cream of mushroom soup
1/2 c. water
1/2 c. sour cream

Pound steak until flat. Cut into 6 pieces, long enough to roll. Place 1/3 cup stuffing near center of each steak. Roll pinwheel fashion and fasten with a toothpick. Brown roll-ups in butter. Add soup and water. Cover and cook over low heat 1 hour or until tender. Spoon sauce over meat often during cooking. Stir in sour cream; heat a few more minutes. Serves 6.