6 pieces thinly sliced boneless round steak
3 stalks celery, finely chopped
3 carrots, finely chopped
2 med. onions, finely chopped
1/4 c. melted butter
1 (4 oz.) can mushroom stems & pieces, drained
1 1/2 c. toasted bread crumbs
2 tsp. Worcestershire sauce
1 tsp. salt
1/2 c. dry sherry or dry red wine
Cornstarch

Season steak to taste with salt and pepper. Saute celery, carrots and onions in butter until crisp tender. Stir in mushrooms, bread crumbs, Worcestershire sauce and salt. Place 1/2 cup vegetable mixture on each piece steak. Roll each piece in a jelly roll fashion, secure with a toothpick. Place beef rolls seam side down in a lightly greased 2 quart baking dish. Pour in sherry, cover and bake 350 degrees for 1 hour or until tender. Take cornstarch and add to drippings. Serve sauce with beef rolls.