Steak Roll-ups Jan Peterson

1 ½ # boneless round steak 1/4 cup chopped onion

1/4 cup chicken bouillon 2 cups fresh bread cubes

½ cup chopped celery 1 Tbsp. dried parsley (or fresh)

½ tsp. salt ½ tsp. poultry seasoning

1/4 tsp. pepper 1 cup flour

1 egg 2 Tbsp. cooking oil

1 can cream of chicken soup 1 1/3 cups water

Pound steak to 1/3 " thickness. Cut into six pieces. Combine onion, bouillon, bread cubes, egg, celery, parsley, salt, poultry seasoning and pepper; mix well. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. In large skillet brown roll-ups in oil. Pour water over roll-ups. Cover and simmer for 1 ½ hours or until meat is tender, turning occasionally. Add soup and simmer another 30 minutes. Serve with mashed potatoes or noodles.