|Beef round steak||2 Pound, cut 1/2 inch thick and pounded|
|Chopped celery||1⁄2 Cup (8 tbs) (With Leaves)|
|Chopped onion||3 Tablespoon|
|Soft bread crumbs||1 Cup (16 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
Cut round steak in 3 x 4-inch rectangles.
Combine butter, celery and onion in 1 quart measure.
MICROWAVE 2 to 3 MINUTES on HIGH, or until onion is transparent.
Stir in bread crumbs, rosemary, thyme and pepper.
Spoon stuffing on end of beef strips.
Roll up and secure with wooden pick.
Arrange rolls in baking dish.
Spoon soup over rolls.
MICROWAVE 20 MINUTES on '6', or until meat is fork tender.
Let stand 5 minutes, covered.