2-2½ lbs  Round steak  [cut thin into 5 portions]

 4  slice  Bacon  [diced]
 1         Onion  [chopped]
 1½  cup   Toasted Bread cubes
 2   tbl   Parsley  [minced]
 ½   tsp   Celery Salt
 ¼   tsp   Sage
 ¼   tsp   Salt
 1/8  tsp   Pepper
 1   can   Tomato Sauce  [8 oz]
 1   cup   Beef Bouillon
           Minced parsley for garnish  [minced]
 
 

To make stuffing, saute bacon with onions.

Mix in bread cubes, parsley, celery  salt and sage.

Sprinkle steak with salt and pepper.

Spread each portion of steak with stuffing and roll up.

Hold together with tooth picks.

Place in large skillet.  Pour bouillon over; cover and simmer for 1 hr.

Pour on tomato sauce.

Replace cover and simmer another 45 minutes.
 

Note:
If gravy is too thin, cook uncovered for a few minutes.