1 1/2 lb. round steak, excess fat trimmed off
1/4 c. chopped onion
1/4 c. bacon drippings or butter
1 qt. soft bread crumbs
1/4 tsp. dried sage
1/4 c. finely chopped celery
1 1/4 c. beef bouillon
1 beaten egg
1/2 tsp. salt
1/4 tsp. pepper

Pound steak with meat mallet or edge of heavy saucer. Saute onion in drippings until yellow. Add bread crumbs, sage, celery, bouillon, egg, salt and pepper. Mix stuffing well. Spread stuffing over steak and roll up like a jelly roll. Fasten roll together with skewers, toothpicks or string. Brown on all sides in small amount of fat in Dutch oven or other heavy pan. Add 1/2 cup hot water. Cover tightly and cook in 300 degree oven for 1 hour or until tender. Remove fasteners. Serve hot. Gravy may be made from pan drippings. Serves 4 to 5.

This dish may be prepared ahead, refrigerated and baked later.