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. salt
1/4 tsp. pepper
1/4 tsp. pepper
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
1 c. garden 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 3 1/2 x 4 1/2 inch pieces. Combine mushrooms, tomato, bread crumbs, 1 teaspoon salt, 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 and secure with toothpick or tie with string at both ends.

Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper. Dredge steak rolls in flour mixture, reserve excess flour mixture. Brown steak rolls in hot oil. Place in 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, reserve drippings, remove toothpicks or string, place rolls and vegetables on rice on warm serving platter. Keep warm.

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