Much of seasoning comes from smoked sausage rolled in the beef
2lbs. round steak, cut ½″ thick
¾c. finely chopped celery
6smoked sausage links
¼c. butter or regular margarine
1½c. hot water
1beef bouillon cube
3c. carrots, split lengthwise and cut in 3 pieces
¼c. cold water
1 (1lb.) can small whole boiled onions, drained
Cut steak into 6 equal pieces. Pound pieces to ¼″ thickness with a mallet. Sprinkle each piece evenly with the 1tsp. salt, ¼tsp. pepper and chopped celery. Roll a sausage link into each one and secure roll with toothpicks or string.
Brown rolls well in butter in a large skillet. Stir in hot water and bouillon cube. Reduce heat; cover and simmer 30 minutes. (If meal must wait, turn heat low; add carrots later and complete the cooking.)
Add carrots; cover and simmer 20 minutes or until carrots are tender. Remove toothpicks or string.
Stir cornstarch into cold water. Blend into meat juices; cook until thickened. Add onions and heat through. Salt and pepper to taste.