1/3 c. butter
1/2 (8 oz.) pkg. herb seasoned stuffing (2 c.)
4 beef cubed steaks (about 1 lb.)
2 tbsp. salad oil
1 (1 oz.) env. burgundy wine sauce mix or 1 (1 1/2 oz.) env. mushroom gravy mix

In 2 quart saucepan over high heat, heat to boiling 2/3 cup water and butter; stir in stuffing mix until well mixed. With spoon, spread about 1/2 cup of mixture evenly on each cubed steak, leaving a 1/2 inch edge on all sides. Starting at a short side, roll up steaks, jelly roll fashion. Secure with toothpicks.

In 10 inch skillet over medium high heat in hot salad oil, cook cubed steaks until browned on all sides. Stir in 1 cup water and burgundy wine sauce mix until sauce is blended. Reduce heat to low; cover and simmer 30 minutes or until steaks are fork tender, stirring and turning meat occasionally. Remove toothpicks. Makes 4 servings.