Round steak (1/2 inch thick)
1/2 lb. fresh mushrooms
1/2 c. chopped parsley
1/2 c. chopped onion
1/4 c. flour
1 c. grated cheddar cheese
1 tsp. salt
1/8 tsp. pepper
3 tbsp. shortening
1 can consomme
1/2 tsp. dry mustard

Cut steak and pound. Chop mushroom stems, reserve caps. Combine chopped stems with parsley, onion and cheese. Place approximately 3 tablespoons stuffing in center of each steak; roll and fasten with toothpick or string. Combine flour, salt and pepper; dredge meat in it. Brown on all sides in shortening. Drain excess. Combine consomme and mustard and add to steak. Add mushroom caps and any excess stuffing. Cook, covered, on low heat for 45 minutes or until tender. Thicken liquid for gravy. Serves 4 to 6.