2 c. soft bread cubes
1/4 c. chopped ripe olives
1/3 c. cooking sherry or beef bouillon
1 tsp. onion salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
2 lbs. 1/2 inch thick round steak
1/4 c. flour
1/2 tsp. salt
1/2 tsp. garlic salt
1/4 c. slivered almonds
10 1/2 oz. can (1 1/4 c.) cream of mushroom soup
1/2 c. milk
1/8 tsp. nutmeg

Combine bread cubes, olives, sherry, onion salt, Worcestershire sauce and pepper. Cut round steak into six serving pieces. Coat with mixture of flour, salt and garlic salt. Top each with 1/6th of stuffing. Bring opposite edges around stuffing to meet. Fasten with toothpicks.

Place seam side down in greased shallow 2 quart casserole. sprinkle with almonds. Bake (uncovered) at 350 degrees for 30 minutes. Remove from oven.

Combine soup, milk and nutmeg. Pour over steak rolls. Cover and bake 2 hours longer until meat is tender. Serves 66.

Tips: To make ahead: Prepare meat rolls with stuffing. Cover and refrigerate. Begin cooking 2 1/2 to 2 hours before serving; or make and cook ahead; return to refrigerator or freezer and reheat to serve.