Beef Roulades - cooking recipe

Ingredients

4 lb. round steak, thinly sliced
1/4 c. shortening
2 cans (10 1/2 oz.) condensed cream of mushroom soup
4 c. pkg. prepared herb-seasoned stuffing
1 c. water

Preparation

Cut steak into 12 long pieces; pound with meat hammer or edge of heavy saucer.
Place 1/3 cup stuffing on each piece of steak; roll up and fasten with toothpick.
In large skillet, brown in shortening and pour off fat.
Stir in soup and water.
Cover, simmer 1 1/2 hours or until tender.
Stir now and then.
Uncover. Cook until desired consistency.
Serves 12.