8 very thin slices top beef round
1 med. onion, chopped
1/4 lb. bacon, diced
1/4 c. flour
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. salad oil
1 carrot, sliced
1 stalk celery, sliced
1 sm. onion or 1 leek, sliced
1/4 c. coarsely cut parsley
1 c. hot water
1 tbsp. corn starch
2 tbsp. cold water

Pound beef slices with mallet until very thin. Divide onion and bacon among the 8 beef slices, place them across one end. Roll up with filling in center; secure rolls with toothpicks. Sprinkle all sides of rolls with flour, paprika, salt and pepper. In skillet, brown in oil on all sides.

Add carrot, celery, onion or leek and parsley, add hot water. Cover and simmer until tender, about 1 1/2 to 2 hours, adding more water if needed. Remove rolls, remove toothpicks carefully and keep rolls warm.

Strain and measure 1 cup liquid from skillet. Stir corn starch into cold water; add to measured meat juices. Cook over medium heat, stirring constantly, until thickened. Serve with beef rolls.

4 servings.