1 zucchini, thinly sliced
4 beef cubed steaks (1 1/2 lbs.)
1/2 c. grated Parmesan cheese
2 tsp. parsley
Salt & pepper to taste
4 slices bacon
1 tsp. shortening
1 can onion soup
2 tbsp. flour mixed with 1 c. water

Place zucchini slices on steaks. Sprinkle with cheese, parsley, salt and pepper. Roll up, wrap with bacon slice and secure with toothpick. In hot shortening in skillet brown rolls lightly. Add soup, cover and simmer 20 minutes or until fork tender. Stir in flour and water mixture and cook and stir until thickened. Makes 4 servings.