4 lbs. thinly sliced round steak
4 c. bread stuffing
2 c. cream of mushroom soup
1 c. water
1/4 c. shortening

Cut steak into 12 long pieces and pound with meat hammer or saucer. Prepare stuffing, place 1/3 cup on each piece of steak. Roll up. Fasten with toothpicks. Brown in skillet in shortening. Pour off fat. Stir in soup and water. Cover. Simmer 1 1/2 hours. Stir now and then. Add sliced mushrooms to sauce if desired. Optional: After browning, put in casserole and bake 1 1/2 hours at 350 degrees. This dish freezes very well.