|Top round steak||2 Pound (1/2-Inch Thick)|
|Chopped celery with leaves||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted|
Pound steak with meat mallet or edge of saucer.
Cut into 6 3-inch wide pieces.
In 1 -quart glass measure, combine butter, celery, and onion.
Cook on HI (max. power) 4 minutes, or until onion is transparent.
Stir in bread crumbs, rosemary, thyme, and pepper.
Spread stuffing on top of steak.
Roll meat around stuffing and fasten with toothpicks.
Arrange in 2-quart microproof baking dish.
Spoon soup over top of meat rolls.
Cook on 50 (simmer) for 45 minutes, or until meat is tender.
Turn meat once during cooking time, spooning mushroom soup over top of meat rolls.
Let stand 5 minutes before serving.