STUFFED ROLLED STEAK

6 thin steaks, ½ slice of round steak

1/8 tea. salt

1/3 cup butter or margarine

1 large onion

2 stalks celery

2 tab. chopped parsley

1 tea. dried sage

10 slices bread, cubed

2 tab. oil

1 can low-sodium beef broth

2 tab. cornstarch

¼ cup water

Season each steak with salt. In 10” skillet cook onion and celery until tender. Remove from heat. Add parsley, sage and bread. Divide stuffing between the six thin steaks. Roll up steaks, tie with string and fasten with toothpicks on the ends. In same skillet brown rolled steaks in oil. Add beef broth. Reduce heat and simmer covered 2½ hours or until tender. Combine cornstarch and ¼ cup of water; add to broth. Heat until gravy boils and thickens, stirring constantly.