SALISBURY STEAK

1 can Campbell's Cream of Mushroom Soup, low salt

1 lb. ground beef

1/3 cup dry bread crumbs

1 egg, beaten

1/4 cup finely chopped onion

1 1/2 cups sliced mushrooms

Mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape into 6 patties, In skillet over medium-high heat, cook a few at a time until browned on both sides. Spoon off fat. Stir in remaining soup and mushrooms; return to skillet, Reduce heat to low. Cover; simmer 20 min. or until done, turning patties occasionally.

BEEF ROULADEN

1/4 cup Dijon mustard

8 slices top round steak, 1/4" thick (about 2 pounds)

pepper, to taste

8 bacon strips

1 large onion, cut into thin wedges

3 tab. cooking oil

3 cups low sodium beef broth

1/3 cup flour

1/2 cup water

chopped fresh parsley or dried

Hammer steak if thick. Lightly spread mustard on each slice of steak; sprinkle with pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks. Brown in skillet in oil; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender. Remove meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove wooden picks and return to gravy; heat through Sprinkle with parsley. Yield: 8 servings