STUFFED ROUND STEAK
4 to 6 Servings

5 tablespoons Butter Flavor CRISCO, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1-1/2 cups fine dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground sage
1/4 teaspoon dried thyme leaves
1/8 teaspoon garlic powder
1 teaspoon instant beef bouillon granules
1/2 cup hot water
1-1/2 to 2 pounds beef boneless round steak, 1/2 inch thick, pounded to 1/4 inch thickness
1 can (10-1/2 ounces) onion soup
1 cup water

Preheat oven to 350ºF. In small skillet melt 3 tablespoons Butter Flavor Crisco. Add onion and celery. Cook and stir over medium heat until tender. Transfer to medium mixing bowl. Add bread crumbs, salt, pepper, sage, thyme and garlic powder, Dissolve bouillon granules in hot water. Add to crumb mixture; mix well.
Place beef on board or wax paper. Press stuffing in even layer over beef to within 1/2 inch of edges. Starting with shorter edge, roll beef tightly. Tie with string at both ends.
In large skillet melt remaining 2 tablespoons Butter Flavor Crisco. Add rolled beef. Brown over medium-high heat. Transfer to oven cooking bag. Combine soup and water; pour over beef. Loosely tie bag. Place in shallow pan. Bake for 1-1/2 to 1-1/3 hours, or until fork tender. Let stand 15 minutes before slicing. Serve with juices.