Beef Roulades - cooking recipe

Ingredients

4 lb. thinly sliced round steak
4 c. packaged herb-seasoned stuffing
1/4 c. shortening
2 cans cream of mushroom soup
1 c. water

Preparation

Cut steak into 12 long pieces.
Pound with hammer or heavy saucer.
Prepare stuffing as directed on package.
Place 1/2 cup on each piece of meat.
Roll up; fasten with toothpicks.
Brown in large skillet in shortening.
Pour off any fat.
Stir in soup and water.
Cover and simmer for 1 1/2 hours or until meat is tender. Stir occasionally.
Uncover, cook until gravy is desired consistency.
Serves 12.