Saute in shortening in a skillet until brown. Remove beef rolls and brown onion.

Return beef rolls to skillet and barely cover with hot water; let simmer covered, about 1 1/2 to 2 hours or until tender, adding more hot water if necessary.

Remove beef rolls and make gravy; serve over the rolls.

Where possible, use potato or other vegetable water such as carrots or string beans.

Use cornstarch to thicken gravy and use Rich Brown Seasoning and Broth.