1 round steak 1/2" thick
1 1/2 c. soft bread crumbs
2 tbsp. grated onion
1 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 tsp. poultry seasoning
2 cloves garlic, crushed
1/4 c. water

Combine stuffing. Moisten lightly with meat stock or water. Then spread the stuffing over the surface of the steak. The same as for a jelly roll, the steak if rolled up with the stuffing inside. To hold its shape during cooking, the roll is tied with a heavy string. Skewers may be used if you wish.

Next, brown the round steak roll on sides in 2 or 3 tablespoons of lard or drippings. Do this slowly and thoroughly for that golden brown appearance. Add 1/4 cup of water, cover and simmer until tender or 1 1/2 hours.