4 slices bacon, diced
1 onion, chopped
1 1/2 c. toasted bread cubes
2 tbsp. minced parsley
1/2 tsp. celery salt
1/4 tsp. sage
2 1/2 lb. thin round steak
1/2 tsp. salt
1/8 tsp. pepper
1 c. bouillon
1 (8 oz.) can tomato sauce

Cook bacon and onion in saucepan until bacon is crisp. Add bread cubes, parsley, salt and sage; mix well. Cut steak into 5 portions and season with salt and pepper. Spread each portion of steak with bacon mixture. Roll as for jelly roll and secure with toothpicks. Place in skillet and add bouillon. Cover and simmer for 1 hour. Add tomato sauce and cover, simmer for 45 minutes or until steak is done. Uncover and cook until liquid is thickened.