1 round steak 1/2 in. thick (2 1/2 to 3 lbs.)
1/2 lb. fresh mushrooms
1/2 c. chopped parsley
1/2 c. chopped onion
1 c. grated sharp Cheddar cheese
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. shortening or drippings
1 (10 1/2 oz.) can consomme'
1/2 tsp. dry mustard

Cut steak in 6 portions. Pound to 1/4 inch thickness. Remove mushroom caps from stems. Chop stems and reserve caps, combine mushroom stems, parsley, onion and cheese in mixing bowl. Place approximately 3 tablespoons mixture in center of each piece of steak, reserve remaining mixture. Roll up steaks, fasten with string or skewers. Combine flour, salt and pepper. Dredge and brown in drippings in large skillet. Pour off drippings. Combine consomme' and dry mustard, add to steak rolls. Add mushroom caps. Cover tightly, cook for 45 minutes. Add remaining mixture and continue cooking for 45 minutes or until tender. Thicken pan juice with flour to make gravy.