1 1/2 to lbs. round steak
2 stalks celery, chopped
2 med. onions, chopped
2 tbsp. butter
1 1/2 c. prepared herb stuffing
2 tbsp. grated Parmesan cheese
2 tbsp. grated Cheddar cheese
1/2 tsp. garlic salt
1/4 c. flour
1/4 c. olive oil
3 to 4 c. prepared spaghetti sauce with mushrooms
Salt and pepper to taste

Pound steak very thin. Saute the celery and onions in butter just until soft. Stir in stuffing, cheeses, garlic salt and 1/2 cup of water. Toss with a fork until moist and well mixed.

Lay steak on flat surface, and spread stuffing mixture to within an inch of the edge. Fold up jelly roll fashion, and fasten with wooden toothpicks. Fold ends and fasten with additional toothpicks. Rub well with flour. Brown in the olive oil in a heavy frying pan or Dutch oven.

In a separate bowl, combine the spaghetti sauce with 1 cup of water, and pour the mixture over the beef roll.

Cover and bake in a 325 degree oven for 3 hours or until tender, basting occasionally. Add more water if needed.

Serve with spaghetti or linguini. Serves 6.