1    Onion;chopped
1/2 c  Celery;chopped
1/2 c  Mushroom;chopped
1 tb Butter
3/4 c  Dry bread crumbs
1/2 ts Savory,dried
1/4 ts Thyme,dried
-salt & pepper
1 lb Round steak
1 tb Vegetable oil
3/4 c  Beef stock

In a skillet, cook onion, celery and mushrooms in butter until softened.
Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to
taste and just enough water or stock to moisten.
Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces;
spread with stuffing almost to edges. Roll up each from widest sides;
secure with string. In skillet, brown rolls in oil. Add stock; cover and
simmer for 1 hour, turning and basting occasionally, or bake in 325F oven
for 1 hour. MAKES: 4 or 5 servings