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Stuffed Steak

Stuffed steak is delicious, but needs careful preparation. Select a slice from the upper round two and half inches thick. Have the butcher cut a pocket in it and stuff this with a mixture containing one cupful of fine bread crumbs, one-quarter of a pound of sausage meat, one teaspoonful of chopped onion, two tablespoonfuls of chopped mushrooms, and a little seasoning. Fasten with toothpicks and brown well all over in a little hot fat in a deep iron skillet. Pour in sufficient boiling water to stand one-half inch deep in the pan, cover closely and simmer very slowly for three hours, adding more water as it boils away. Thicken the gravy with a little brown flour.