Stuffed Round Steak

• 5 Tbsp. butter
• 1/4 c. finely chopped onion
• 1/4 c. finely chopped celery
• 1 1/2 c. fine dry bread crumbs
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground sage
• 1/4 tsp. dried thyme leaves
• 1/8 tsp. garlic powder
• 1 tsp. instant beef bouillon granules
• 1/2 c. hot water
• 1 1/2 to 2 lb. beef boneless round steak (1/2-inch thick), pounded to 1/4-inch thickness
• 1 (10 1/2 oz.) can onion soup
• 1/2 c. water

1. Preheat oven to 350u0b0.
2. In small skillet, melt 3 tablespoons butter.
3. Add onion and celery.
4. Cook and stir over medium heat until tender.
5. Transfer to medium mixing bowl.
6. Add bread crumbs, salt, pepper, sage, thyme and garlic powder.
7. Dissolve bouillon granules in hot water.
8. Add to crumb mixture and mix well.

butter, onion, celery, bread crumbs, salt, pepper, ground sage, thyme, garlic powder, instant beef bouillon granules, hot water, beef, onion soup, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824380 (may not work)