2 cans (2 oz each) anchovy fillets, drained
4 large cloves garlic, minced
8 large sprigs parsley, chopped (about 1/4 cup)
1 cup minced onion
12 slices beef top round steak (6x6" each), 1/4" thick
3/4 cup shortening
2 cans (10 1/2 oz each) condensed beef broth (bouillon)
1/2 tsp. pepper
1 cup light cream
2 tbsp. lemon juice
Hot cooked brown rice

Mash anchovy fillets to a paste. Mix in garlic, parsley and onion until mixture is mushy. Spread on steak slices. Roll up; tie with string. Melt shortening in 2 large skillets. Brown rolls over medium heat. Drain off fat.

Add beef broth and pepper. Cover; simmer 1 hour. Uncover; stir in cream and lemon juice. Simmer about 30 minutes longer or until sauce is consistency of thin white sauce. Cut string around rolls and remove. Serve rolls and sauce with rice.

12 servings