3 c. soft bread crumbs
1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. chopped parsley
1/2 tsp. salt
1/2 tsp. powdered sage
Pepper to taste
1/3 c. soup stock or beef bouillon

Combine bread crumbs, onions, celery, parsley seasonings and soup stock to moisten. Spread stuffing on steak. Roll like a jelly roll. Tie in several places.

Brown on all sides in 3 tablespoons fat or salad oil. Add 1/4 cup water. Cover tightly. Cook slowly 1 1/2 hours until tender.