This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
BRAISED BEEF BUNDLES
Cut beef from flank steak into 6 servings. (A shoulder steak, 2 lbs., may also be used.) Season with 1 tsp. salt and 1/8 tsp. pepper. On each piece, place 2 carrot strips, 2 celery strips, and 1 sliver onion. Roll and fasten with toothpicks. Dredge in 1/4 cup flour seasoned with 1 tsp. salt; brown in 1/4 cup hot fat. Add 1 tbsp. Worcestershire sauce mixed with 1/2 cup water. Cook covered, over low heat about 1 1/2 hours or until tender.