1 1/2 lb. boneless round steak
1/4 c. chopped onion
1/4 c. butter, melted
2 c. fresh bread crumbs
1/2 c. chopped celery
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1 c. all-purpose flour
2 tbsp. cooking oil
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 1/3 c. water
3/4 tsp. browning sauce, optional

Pound steak to 1/3 inch thickness. Cut into six pieces. Combine the onion, butter, bread crumbs, celery, parsley flakes, salt, poultry seasoning and pepper. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick; roll in flour. In a large skillet, brown roll-ups in oil. Combine soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

Yield: 6 servings.