1 1/4 lb. round steak (pounded to 1/4-inch thick)
2 medium carrots (quartered into strips)
8 green onions
1 cup prepared seasoned bread stuffing, optional
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

SOUP MIX:

1 (10 oz.) can cream of mushroom soup
1 can water (use empty soup can)
1 tbsp. Worcestershire sauce
1 tbsp. bottled steak sauce

Cut steak into 4 rectangular pieces. Season with salt and pepper. Place 2 carrot strips, 2 onions and 1/4 cup stuffing mix on each piece of meat. Roll up and secure with toothpicks. Roll in flour and brown in butter.

Combine soup, water, Worcestershire sauce and steak sauce. Pour over meat in skillet. Cover skillet and simmer meat for 1 hour or until done.

Note: This dish can also be baked at 350°F for 1 hour in covered 1 1/2 quart casserole.

Makes 4 servings.