2 lbs. top round steak
1 onion, chopped
1/2 c. mushrooms, sliced
1/2 c. celery, chopped
1 slice ham, chopped (optional)
1 tsp. seasoned salt
1/4 tsp. pepper
4 tbsp. butter
1/2 c. beef broth or bouillon
2 c. soft bread crumbs
2 tbsp. parsley
1/2 to 3/4 c. Burgundy wine

Flatten steak to 1/4 inch thick and cut into 6 equal portions. Combine onion, mushrooms, celery, ham, salt and pepper. Saute in 2 tablespoons butter. Pour half the broth over bread crumbs and add vegetable mixture and parsley. Spread evenly on steak portions, roll and secure with toothpicks. Saute meat rolls in 2 tablespoons butter. Place in casserole and add remaining broth and wine. Cover and bake 325 degrees for 1 1/2 hours.