1 1/2 lb. thinly sliced round steak
Salt and pepper to taste

FILLING:

Rye bread
Carrot
Onion
Bacon
Olive oil

Cut thinly sliced round steak in 4 or 5 pieces, big enough to put in filling. Put into meat about one inch cube of rye bread (bigger if you like), piece of carrot about 1 1/2" long, and onion. Roll up meat and wrap a 1/2 slice of bacon around meat. Then tie with string. Put a little olive oil in pan and brown rolls. When all rolls are browned add a cup of water and let it simmer until meat is tender. Add more water if needed.