2 lbs. round steak, 1/2 inch thick
2 tbsp. butter
1/2 c. chopped celery with leaves
1/4 c. chopped onions
1 c. soft bread crumbs
1/4 tsp. crushed rosemary
1/4 tsp. thyme
Grind of fresh pepper
1 can cream of mushroom soup

Pound steak, cut into 6 pieces. Combine butter, celery, and onion in a 1-quart pan. Cook until onion is limp. Remove from oven, stir in bread and spices. Divide stuffing among pieces of steak. Roll meat around stuffing and fasten with toothpicks. Arrange in glass baking dish. Spoon soup over top of meat rolls. Cook covered for an hour to 1 hour and 15 minutes.