4 cube steaks or 1 1/2 lb. round steak, 1/8 in. thick
1 c. finely diced carrots
1 c. finely diced potatoes
1/2 c. chopped onions
2 tbsp. butter
1 can mushroom soup
2 tbsp. chopped parsley
1/2 tsp. dill, optional
Salt and pepper
2 tbsp. shortening
1 med. can tomatoes, cut up
1/2 glass white wine, optional

In a saucepan, saute onions in butter. Add carrots, potatoes, 1/2 can of soup, parsley and 1/4 teaspoon dill. Cook until partially tender. Sprinkle meat with salt and pepper. Round steak. Place stuffing in center of meat. Roll up, tuck in ends and skewer with toothpick. using a skillet, brown roll-ups on all sides in shortening. Remove excess fat. Pour in soup, dill, tomatoes and remaining stuffing into skillet. Simmer about 1 hour, but stir frequently. Add wine and simmer for 15 minutes more.

Cut into 4 - 5 pieces and flatten.