1 1/2 lbs. beef round steak, 1/4 inch thick
1/4 c. finely chopped onion
2 tbsp. snipped parsley
1/2 tsp. dried basil, crushed
2 tbsp. all-purpose flour
2 tbsp. shortening
1 can (10 1/2 oz.) condensed cream of mushroom soup
1/4 c. catsup
1 tsp. Worcestershire sauce

Pound meat until very thin; cut into 8 rectangular pieces. Sprinkle lightly with salt and pepper. Divide onion, parsley and basil between the meat pieces. Roll up jelly roll fashion, tucking edges in, around stuffing. Tie or skewer securely. Coat the meat with flour. In a 10 inch skillet brown meat slowly in hot shortening. Combine soup, catsup, and Worcestershire sauce. Pour over meat. Cover and simmer until meat is tender about 1 1/4 hours. Remove cord or skewers. Pass sauce with steak rolls.