Beef Rouladen

1 package (14 ounces) stuffing

2½

cups water

4 tablespoons butter or margarine

½

medium onion, chopped

2 celery ribs, sliced in ¼

-inch pieces

2 teaspoons salt

1 teaspoon pepper

½

tablespoon savory

3 pounds beef sirloin tip or top round, cut in 10 strips ¼

-inch thick by 3 inches wide by 8 inches long (see note)

Butter

1 can (10½

ounces) beef consomme

½

can water

8 ounces sliced mushrooms

1-2 tablespoons cornstarch or flour

In a large bowl mix stuffing and water.

Melt butter in a skillet and saute onion and celery until tender. Add to stuffing mixture with salt, pepper and savory. Mix well.

Divide stuffing among meat strips and roll up using toothpicks to hold together. You may want to secure the ends too.

Heat oven to 325 degrees.

Heat a thin coating of butter in a fry pan and brown the rolls in batches. Place in roasting pan, pour consomme and water over and sprinkle in mushrooms. Cover and bake for 2 hours or until tender. Remove rouladen to serving dish and keep warm.

Place roaster on stove top over medium heat. Dissolve cornstarch or flour in a little cold water, whisk into pan juice and simmer to thicken. Serve gravy with rouladen.

Serves 10.

Cook's note: I ask my butcher to cut the strips. Leftover stuffing can be baked in a casserole for a side dish.