round steak, cut 1/2-inch thick
1/2 c. all-purpose flour
1/2 tsp. salt
2 c. bread crumbs
5 tbsp. oil
1/2 c. onion, chopped
1 tbsp. sage
1/4 c. celery, chopped
1 bouillon cube in 3/4 c. water

Sprinkle beef with flour. Pound flat on both sides. Cut into strips wide enough to roll up. Add enough liquid to breadcrumbs to make manageable. Add sage, salt, onions, and celery to make stuffing. Place stuffing in center of meat strip and roll up. Secure with skewers so stuffing stays inside. Place oil in pan over medium high heat. Brown birds on each side.

Make gravy with bouillon cube and water, adding needed water and flour. Place birds in a baking dish. Pour gravy over meat and bake at 350°F or until tender. Mushroom soup maybe used as gravy.

Serves 4.