1 round steak, 1/2 inch thick (3 to 4 lbs.)
1/2 lb. fresh mushrooms
1/2 c. chopped parsley
1/2 c. chopped onion
1 c. grated sharp cheese
1/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. shortening
1 (10 oz.) can condensed consomme
1/2 tsp. dry mustard

May use your favorite cheese.

Cut steak in 6 portions. Pound steak to 1/4 inch thickness. Remove mushroom caps from stems and reserve caps. Combine mushroom stems, parsley, onion, and cheese in mixing bowl. Place 3 tablespoons of mushroom mixture in center of each piece of steak, reserving remainder of mixture. Roll steak pieces around stuffing and fasten with skewers. Tie with string. Combine flour, salt, and pepper. Dredge meat in seasoned flour. Brown in shortening in a large skillet. Pour off drippings. Combine consomme and dry mustard. Add to steak rolls. Add mushroom caps. Cover tightly and cook slowly over low heat 45 minutes. Add remaining mushroom mixture and continue to cook until meat is tender. If gravy is desired, thicken pan juices with flour.