2 lbs. beef round steak, cut 1/2 inch thick
4 oz. sharp Cheddar cheese, shredded
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. snipped parsley
1/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 tbsp. flour
1/4 c. water
2 tbsp. oil
1 can condensed beef broth

Cut steak into 6 serving pieces; pound to 1/4 inch thickness. Combine cheese, onion, celery, and parsley. Place about 1/4 cup of cheese mixture in center of each pieces of steak, reserving remaining cheese mixture. Roll up each steak, jelly roll fashion and secure with wooden toothpicks. Combine 1/4 cup flour with salt and pepper. Roll meat in flour mixture to coat. In skillet, slowly brown meat in hot oil. Drain off excess fat. Combine beef broth and mustard. Add to steaks. Cover and simmer 45 minutes. Add reserved cheese mixture and simmer 15 minutes more. Remove meat. Blend flour and water. Thicken juices. Pour gravy over meat to serve. 6 servings.