1/3 c. onion, chopped
6 tbsp. butter
4 cube steaks (about 1 lb.)
3/4 c. beef broth
1/2 c. celery
1 c. crumb type bread stuffing mix

In a large, heavy skillet, saute onion and celery in 4 tablespoons butter until tender. Remove from heat. Add stuffing mix; toss to blend well. Spread about 1/3 cup mixture over each steak. Roll up, starting from narrow end; secure with toothpicks. In same skillet in remaining 2 tablespoons butter, brown meat rolls on all sides. Add broth; cover and simmer 30 to 35 minutes or until meat is fork tender. Serve hot or cold.

To serve cold, halve cross-wise to eat as finger food or slice in 1 inch pieces.