1 c. chopped celery
1/4 c. sliced carrots
1/2 c. sliced onion (med.)
1 tsp. seasoned salt
1/4 tsp. black pepper
2-2 1/2 lb. round or chuck steak (boneless)
1/4 c. flour
3 tbsp. vegetable oil
1 tsp. oregano
2 c. tomato juice
2 tbsp. chopped parsley
1/4 c. Parmesan cheese

Combine celery, carrots, onion, salt and pepper. Place mixture on 1/2 of steak and fold over filling. Take skewer and tie with clean white string to enclose filling. Rub flour well into all surfaces of meat. Heat shortening and brown meat on both sides. Add oregano and tomato juice, cover and simmer 2-2 1/2 hours until meat is tender. Place meat on serving platter, remove skewer and string (keep warm). Skim fat from gravy if necessary. Add Parmesan cheese and parsley. Reheat and pour over meat. Makes 6 servings.