Round steak
Dijon mustard
Carrots
Dill pickles
Onions
1 can beefy mushroom or golden mushroom soup
Chopped celery
Chopped parsley

Pound round steak flat and cut into strips. Spread top surface with Dijon mustard. Cut carrots into fourths. Using 4 spears of carrots and 2 spears of pickles and some chopped onion, roll up strip of round steak around carrots, pickles and onions. Use toothpicks to hold together. Brown rolls of round steak then add beefy mushroom soup along with celery and parsley. Simmer 1 to 1 1/2 hours. Serve over mashed potatoes.