1 lb. boneless round steak
1 (2 oz.) can mushroom stems and pieces, drained and finely chopped
1 med. tomato, peeled and finely chopped
1/4 c. bread crumbs
1 tsp. grated orange rind
1 tsp. salt
1/4 tsp. pepper
1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. vegetable oil
2 c. whole baby carrots
3 celery stalks, cut into 1 1/2 inch pieces (about 2 c.)
1 c. frozen English peas
2 c. beef broth
Hot cooked rice
2 tbsp. water

Trim excess fat from steak. Pound steak to 1/4 inch thickness, and cut into 2 1/2 x 4 1/2 inch pieces.

Combine mushrooms, tomato, bread crumbs, orange rind, 1 teaspoon salt, and 1/4 teaspoon pepper. Place 2 tablespoons vegetable mixture on each steak piece, spreading to within 1/2 inch of edge. Roll up each piece jelly roll fashion; secure roll with a toothpick or tie with string at each end. Combine flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Dredge steak rolls in flour mixture; reserve excess flour mixture. Brown steak rolls in hot oil. Place in a shallow 2 quart casserole or baking dish; add carrots, celery, peas and broth. Cover casserole, and bake at 375 degrees for 1 hour or until tender.

Remove steak rolls from casserole, reserving drippings; remove toothpicks or string. Place steak rolls and vegetables on rice on a warm serving platter; keep warm.

Combine reserved flour mixture and 2 tablespoons water in a small saucepan, blending until smooth. Gradually stir in drippings; cook over medium heat, stirring constantly, until thickened and bubbly. Serve sauce with steak rolls. Yield: 4 servings.