|Mushrooms||1⁄2 Pound, chopped|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Thyme leaf||1⁄8 Teaspoon, crushed|
|Butter||1⁄4 Cup (4 tbs)|
|Round steak||1 Pound, thinly sliced|
|Canned condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
Cook mushrooms, onion, parsley, thyme, salt, and pepper in 2 tablespoons butter until onion is tender.
Pound beef with meat hammer or edge of heavy saucer; cut into 4 pieces long enough to roll.
Place about 1/4 cup mushroom mixture on each piece of beef; roll and fasten with toothpicks or skewers.
Brown beef in remaining butter.
Stir in soup and water.
Cover; cook over low heat 1 hour or until tender.