2 lbs. thinly sliced round steak (1/8 inch thick)
2 c. prepared herb-seasoned stuffing
2 tbsp. chopped parsley
2 tbsp. shortening
1 (10 1/4 oz.) can condensed cream of mushroom soup
1 (10 oz.) can condensed vegetable soup
1/2 c. water

Cut steak into 8 pieces (8 x 4 inches). Combine stuffing and parsley; place 1/4 cup stuffing near center of each piece of meat. Roll up; tuck ends and fasten with skewers or toothpicks. In skillet, brown roll ups in shortening; pour off fat. Stir in soups and water. Cover; cook over low heat 1 1/2 hours or until meat is tender. Uncover last 15 minutes. Cook until desired consistency. Makes 6 to 8 servings.