Tender Round Stuffed Roast - cooking recipe

Ingredients

1 (1/2-inch) thick round steak (have butcher run through the meat tenderizer once)
1 box Pepperidge Farm wild rice and mushroom stuffing mix
1 can cream of mushroom soup

Preparation

Make stuffing mix as directed on box and set aside.
Spread steak out on wax paper.
Sprinkle fairly heavily with garlic salt on both sides.
Spread stuffing mixture all over the steak.
Roll up and secure with toothpicks.
Place in long dish or pan.
Mix soup with 1/2 can of water and pour over rolled roast.
Cover with foil and bake at 325\u00b0 for one hour, basting about halfway through the hour.
Run under broiler to brown if you like, slice and serve. Serves 6 to 8.