2 lb. top round steak
1 onion, chopped
1/2 c. sliced mushrooms
1/2 c. chopped celery
1 slice ham, chopped
1 tsp. seasoned salt
2 tbsp. butter
1/4 tsp. pepper
1/2 c. beef bouillon or broth
2 c. soft bread crumbs
2 tbsp. parsley
2 tbsp. butter
1/2-3/4 c. burgundy

Flatten steak to 1/4". Cut into 6 equal portions. Combine onion, mushrooms, celery, ham, salt and pepper. Saute in 2 tablespoons butter. Pour half of broth over bread crumbs. Add vegetable-ham mixture and parsley. Spread evenly on steaks. Roll and secure with toothpicks. Saute in 2 tablespoons butter. Place in casserole. Add remaining broth and wine. Bake, uncovered at 325 degrees for 1 1/2 hours. Makes 6.