1    Onion;chopped

    1/2 c  Celery;chopped

    1/2 c  Mushroom;chopped

      1 T  Butter

    3/4 c  Dry bread crumbs

    1/2 ts Savory,dried

    1/4 ts Thyme,dried

           -salt & pepper
      1 lb Round steak

      1 T  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