12 pieces of round steak, 3/8 inch thick, 5-6 inches square
1 lg. onion, chopped
Butter
6 mushrooms, finely chopped
1/2 tsp. thyme
1 tsp. salt
1 tsp. pepper
1 clove garlic, chopped
3 tbsp. chopped parsley
1 1/2 c. bread crumbs
1 egg, beaten
1/4 c. melted butter
12 slices ham (optional)
4-6 tbsp. fat
1 1/2 c. broth or wine

Make a stuffing first. Brown onion in 4 tablespoons butter. Add the chopped mushroom, thyme, salt, pepper, chopped parsley, chopped garlic and bread crumbs. Beat egg and add to mixture with enough melted butter to moisten the stuffing, about 1/4 cup. Spread out pieces of steak. Hammer if they need tenderizing. Place on each one a thin slice of ham, then add stuffing.

Roll up jelly roll fashion and tie with a string. In large skillet, melt 4-6 tablespoons fat. Roll each "bird" in flour, then brown in hot fat to sear all sides. When all are brown, add 1 1/2 cup broth or red wine and simmer slowly for 2 hours. Turn the "birds" often during the simmering to make sure the cook evenly and stay moist. Add more liquid if necessary. Serve with pan juices, or add 1 cup sour cream if you like a richer sauce.

Suggested accompaniments: sauteed potatoes and green beans with bacon. A good main dish for company.