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BEEF ROULADE 
3/4 c. flavored bread crumbs
4 slices bacon
1 sm. carrot, grated
1/4 c. minced celery
6 thin slices round steak, approximately 5 x 8 inches
1 (15 oz.) can tomatoes

In 10 inch frying pan cook bacon until crisp, remove bacon from pan and crumble. Reserve bacon fat in pan. Combine bread crumbs with bacon, carrot, and celery. Spread crumb mixture on meat slices and roll up jelly roll style. Secure with toothpicks. Brown roulades on all sides in bacon fat. Add tomatoes. Bring to a boil. Cover, reduce heat and simmer for 1 hour. Makes for servings.
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